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Copper Penny Carrots Recipe

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This recipe for Copper Penny Carrots is from LOVIN' SPOONFULS... , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb.carrots
2 1/2 Tbs. lemon juice
1/2 tsp. Dijon mustard
1/4 c. light olive oil
1 green onions, chopped
1 Tbs. chopped parsley
1/4 tsp. minced garlic
Salt and freshly ground pepper
Directions:
Directions:
Scrub and peel carrots. Julienne, log or slice.
Blanch carrots in 1 qt. boiling water for 3-4 minutes until barely tender. Drain. In a small bowl, stir together the lemon juice and mustard.Using a whisk, beat in olive oil a little at a time. Add green onions, parsley and garlic. Pour mix over warm carrots. Season with salt and pepper to taste. Makes 3 cups. Refrigerate 6 to 8 hours or overnight before serving..

 

 

 

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