French Marinated Carrots Recipes

FRENCH GRATED CARROT SALAD WITH LEMON DIJON VINAIGRETTE

Steps:

• Shred the carrots in a food processor. Set aside.
• In a salad bowl, combine the dijon mustard, lemon juice, honey, vegetable oil, olive oil, salt and pepper. Add the carrots, fresh parsley and scallions (or shallots) and toss well. Taste and adjust seasoning if necessary. Cover and refrigerate until ready to serve.
• Notes: Depending on the sweetness of the carrots, you may want to add more or less honey. Also, if you make this salad ahead of time, be sure to check the seasoning again before serving as the flavors tend to mellow.

EASY MARINATED CARROTS

Steps:

• Bring a pot of lightly salted water to a boil. Cook carrots in boiling water until soft but firm to the bite, about 10 minutes; drain. Transfer carrots to a container with a lid; add onion and bell pepper.
• Stir tomato soup, sugar, vinegar, oil, Worcestershire sauce, mustard, salt, and black pepper together in a saucepan over medium heat; cook and stir until sugar is completely dissolved, about 5 minutes. Pour soup mixture over vegetables.
• Cover the container and refrigerate vegetables, 8 hours to overnight.

MARINATED CARROTS

Steps:

• Cook carrots until crisp tender in salted water.
• Drain Well.
• Heat remaining ingredients, except onions and green pepper, until sugar has dissolved and mixture is well blended and hot.
• Pour over carrots.
• Add onion and green pepper.
• Combine well.
• Refrigerate at least 24 to 48 hours.

MARINATED CARROTS

Steps:

• Place the carrots in a saucepan with enough lightly salted water to cover. Bring to a boil, and cook until almost done, about 5 minutes depending on how thick you slice them. Drain, and transfer to a large bowl. Add the bell pepper and onion to the bowl with the carrots.
• While the carrots are cooking, combine the vinegar, oil, tomato soup and sugar in a saucepan. Bring to a boil, and cook for 1 minute. Pour the hot dressing over the vegetables. Serve immediately, or store in the refrigerator in a covered container and serve within 1 week.

AUNT DOROTHY'S MARINATED CARROT SALAD

Steps:

• Place the carrots in a large pot and fill with enough water to cover. Bring to a boil and cook until carrots are tender. Do not over cook, the carrots should be firm but easy to bite into. Drain and rinse under cold water to stop the cooking.
• In the container of a food processor or blender, combine the tomato soup, sugar, oil, vinegar, cayenne pepper, salt and mustard powder. Blend for about 3 minutes or until creamy.
• In a large bowl, mix together the carrots, green, red and yellow bell peppers and onion. Toss with the dressing, cover and refrigerate overnight. The longer this salad is allowed to sit, the better it is.

FRENCH MARINATED CARROTS

Steps:

• Peel carrots and slice off tips and stem ends. Cut in about 2 1/2-inch lengths. The thickest lengths can be ct into 8 sticks, the middle ones in 4, and the slinder just cut in half. Don't worry much about this, you want to have sticks approximately all the same size and length, but that's it. Place in a saucepan with all ingredients except mustard. Bring to a boil and cook, uncovered, 15-20 minutes over medium-high heat. After 15 minutesw bit into one and see. They should still have some bite to them, not limp. Let them sit in the marinade until cool, then lift with a slotted spoon into a bowl. Discard bay leaf, parsley and thyme sprigs and garlic. Whisk mustard into the marinade and pour over carrots. Seve chilled or at room temperature.

MARINATED CARROT SALAD

Steps:

• Mix the French dressing, mustard and Worcestershire sauce in a large bowl.
• Add the carrots, green peppers and onion slices; mix well.
• Cover and chill for at least 8 hours.

MARINATED CARROTS

Steps:

• Parboil the carrots until just tender, about 5 minutes.
• Drain well and place in a deep serving dish.
• Mix the garlic, oregano, salt and pepper and red wine and pour over the carrots.
• Then pour the olive oil over the carrots to cover.
• Wrap with plastic and chill for 2-3 hours before serving.

MARINATED CARROT SALAD

Steps:

• Bring a large pot of water to boil, add carrots and simmer until tender, approximately 3 to 5 minutes. Drain and set aside.
• In a large bowl, whisk together the soup, sugar, vinegar, oil, mustard and Worcestershire sauce. Add carrots, celery, onion and pepper and toss to coat. Cover and refrigerate at least 4 hours to allow carrots to marinate.

FRENCH GLAZED CARROTS

Steps:

• Cut carrots cross-wise to make 1/4 inch slices.
• Heat butter in a cooking pan.
• Add carrots, sugar, and water or chicken stock.
• Bring to a boil and cover.
• Simmer until tender.
• Remove carrots and reduce liquid until syrup-like consistency is reached.
• Return carrots and coat in syrup.
• Season with salt if desired.
• Garnish with lemon slices and parsley.