750 g young carrots
2 tsp French mustard
2 tsp French mustard
for the marinade
1 clove of garlic
125 ml water
125 ml wine vinegar
125 ml white wine
1 tsp salt
1 tsp sugar
1 sprig of parsley
1 sprig of thyme
1 bay leaf
a good pinch of Cayenne pepper
125 ml olive oil
125 ml water
125 ml wine vinegar
125 ml white wine
1 tsp salt
1 tsp sugar
1 sprig of parsley
1 sprig of thyme
1 bay leaf
a good pinch of Cayenne pepper
125 ml olive oil
method
1. Scrape the carrots and cut into quarters lengthways.
2. Crush the garlic and put it into a pan with the other ingredients for the marinade.
3. Bring to the boil, add the carrots, and cook gently for 15 minutes or until the carrots are just tender.
4. Drain, reserving the liquor.
5. Place the carrots in a deep serving dish.
6. Strain the cooking liquor, stir in the mustard, and pour over the carrots.
7. Serve cold; ideally they should be left to marinate for 24 hours.
2. Crush the garlic and put it into a pan with the other ingredients for the marinade.
3. Bring to the boil, add the carrots, and cook gently for 15 minutes or until the carrots are just tender.
4. Drain, reserving the liquor.
5. Place the carrots in a deep serving dish.
6. Strain the cooking liquor, stir in the mustard, and pour over the carrots.
7. Serve cold; ideally they should be left to marinate for 24 hours.
serving amount
serves 6
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