Dilled Carrots - Carole Bonvallet |
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Prep Time: 20 Minutes Cook Time: 240 Minutes |
Ready In: 260 Minutes Servings: 6 |
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These are wonderful served as a side dish. My friend, Carole Bonvallet, served these with Christmas Dinner 2001. The main course was prime rib. Excellent! Ingredients:
10 -16 carrots, peeled & cut into 1 inch lengths (or use the tiny baby carrots) |
1/2 cup parsley |
1/2 cup salad oil |
1/2 cup vinegar |
1 teaspoon pepper |
1 1/2 teaspoons garlic powder |
1 teaspoon sugar (or more for sweeter) |
1 tablespoon salt |
3 tablespoons dill (dry or fresh) |
1 teaspoon salad seasoning |
Directions:
1. Peel and cut the carrots.
2. Parboil them in a medium sized pot for about 2 to 3 minutes.
3. Drain and plunge them into a bowl of cold water.
4. Mix all other ingredients in a small bowl.
5. Combine carrots and dill mixture in a container or seal bag.
6. Allow to marinate for 4 hours.
7. Overnight is better.
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