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Carrots With Raisin-Fennel Vinaigrette Read more Recipe

   
 

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     Carrots With Raisin-Fennel Vinaigrette Read more

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   6
Preptime   1 hour 10

Ingredients
1 cup dry white wine
1/2 cup white wine vinegar
1/4 cup extra-virgin olive oil
1 teaspoon fennel seeds
1 clove garlic, thinly sliced
1 bay leaf
Kosher salt and freshly ground pepper
3 bunches baby carrots (preferably rainbow), greens trimmed, halved lengthwise
1/4 cup golden raisins
 
1 tablespoon dijon mustard
Chopped fresh chives, for topping

Instructions
Make the vinaigrette- Combine 2 cups water, the wine, vinegar, olive oil, fennel seeds, garlic, bay leaf, 1/2 teaspoon salt, and pepper to taste in a deep skillet. Bring to a simmer over medium heat, then add the carrots and reduce the heat to medium low; cover and cook until just tender, 25 to 30 minutes. Transfer the carrots to a bowl using a slotted spoon. Add the raisins to the skillet, increase the heat to medium high and cook until the vinaigrette is reduced to 1 cup, 15 to 20 minutes. Discard the bay leaf, then pour the vinaigrette over the carrots and let cool. Cover and refrigerate at least 2 hours or overnight.
Remove the carrots from the vinaigrette and arrange on a platter. Whisk the mustard into the vinaigrette; season with salt and pepper. Drizzle over the carrots; sprinkle with chives. (Refrigerate any remaining vinaigrette for up to 1 week.) Per serving- Calories- 150; Total Fat- 9.5 grams; Saturated Fat- 1 gram; Protein- 1 gram; Total carbohydrates- 12 grams; Sugar- 7 grams; Fiber- 2.5 grams; Cholesterol- 0 milligrams; Sodium- 228 milligrams


Originally Submitted
4/21/2013





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