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Ingredients
| carrots: 1 lb (peeled) |
| Kosher salt: 1 tsp |
| onions: 1/4 (chopped finely) |
| fresh dill weed (sprigs): 1 Tbl |
| vegetable oil: 1 Tbl |
| red wine vinegar: 1 Tbl |
| granulated sugar: 1 Tbl |
| salt |
| black pepper |
Carrot Coins With Dill
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
10 min -
Servings
4 serving(s)
Tags
- Bring water to boil in a medium saucepan over MEDIUM HIGH. While water heats, cut carrots into thin-as-you-can coins.
- Add salt to water. Add carrots and return to a boil.
- Cover, reduce heat to MEDIUM and cook about five minutes or until just cooked. Drain carrots and plunge into bowl of ice water.
- Meanwhile, combine remaining ingredients. Add cooked carrots and combine.
- Taste and adjust seasonings. Serve immediately at room temperature or refrigerate for serving cold.