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Categories:Viewed: 70 - Published at: 9 years ago
Ingredients
- 8 large carrots, cut in julienne strips
- 1/2 c. olive oil
- 1/2 c. white vinegar
- 1 small onion, sliced very thinly
- 3 cloves whole garlic, peeled
- 1 tsp. dried thyme (if fresh, 3 tsp.)
- salt
- pepper
- 1 large lemon, juiced
- 2 Tbsp. parsley, minced or dill weed
Method
- Cover carrots with chicken broth or water (I use chicken broth).
- Cook, uncovered, until tender, about 3 to 5 minutes. Drain.