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Categories:
white wine white wine vinegar extra-virgin olive oil fennel seeds clove garlic bay leaf kosher salt carrots golden raisins mustard fresh chives
Viewed: 58 - Published at: 6 years agoIngredients
- 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
Method
- 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.)
- Photograph by Gentl & Hyers