Marinated Carrots

Makes 3 cups

1 lb carrots
2 1/2 Tbsp lemon juice
1/2 tsp Dijon mustard or
other grainy mustard
1/4 c olive oil
1 or 2 green onions, chopped
1 Tbsp chopped parsley
1 clove garlic, crushed
Salt and black pepper
1. Scrub and peel carrots. Cut into
uniform matchsticks or slices.
2. Blanch carrots in boiling water 3-4
minutes or until barely tender. Drain.
3. In a jar with tight-fitting lid, combine
lemon juice, mustard, olive oil,
onions, parsley and garlic. Shake
4. Pour over warm carrots. Season with
salt and pepper to taste. Refrigerate
6-8 hours or overnight.

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