Carrots With Raisin-Fennel Vinaigrette
Serves: 2
Manley Abshire
1 January 1970
Based on User reviews:
56
Spice
43
Sweetness
48
Sourness
47
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
1 cup
Golden Raisins1 cup
White Wine (dry)1 cup
White Wine Vinegar1 cup
Extra-Virgin Olive Oil1 tsp
Fennel Seed1 clove
Garlic (thinly sliced)1
Bay Leaf1 tbsp
Dijon MustardDirections:
1
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
2
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
3
Transfer the carrots to a bowl using a slotted spoon
4
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
5
Discard the bay leaf, then pour the vinaigrette over the carrots and let cool
6
Cover and refrigerate at least 2 hours or overnight
7
Remove the carrots from the vinaigrette and arrange on a platter
8
Whisk the mustard into the vinaigrette; season with salt and pepper
9
Drizzle over the carrots; sprinkle with chives
10
(Refrigerate any remaining vinaigrette for up to 1 week
11
) Per serving: Calories: 150; Total Fat: 9
12
5 grams; Saturated Fat: 1 gram; Protein: 1 gram; Total carbohydrates: 12 grams; Sugar: 7 grams; Fiber: 2
13
5 grams; Cholesterol: 0 milligrams; Sodium: 228 milligrams Photograph by Gentl & Hyers