Italian Carrots (Vickie Bekkahahl)
Recipe Description
Servings: 8 people
Ingredients
Boiling carrots
- 6 large or 8 medium carrots
- 1 cup boiling water
- 1/4 tsp salt
Marinade
- 3 tablespoons cider vinegar
- 1/2 teaspoon salt
- 1 small garlic clove
- 1 or 2 bay leaves
- 2 tablespoons fresh parsley
- 1/4 cup oil
Instructions
- pare and cut carrots into 1/4″ x 3 ” pieces
- cook in water until just tender (8 minutes), drain
- beat all other ingredients with a fork
- poor over carrots
- sprinkle with parsley
- cover and refrigerate (24+ hours is best)
Notes/Comments
They keep a long time
Web Link
Family Recipe of: Finkelstein
