Pickled Carrots |
| |
| Description |
Pickled vegetables are wonderful because they can be prepared in advance and keep well in the refrigerator. These pickled carrots are like an Italian antipasto. In fact, they can be used as a vegetable, salad or appetizer. Pair them with a mild-flavored entrée like Potato-crusted Fish. Round out the colors on the plate with sautéed greens. If you like the recipe, try the same pickling marinade for other vegetables like zucchini or cauliflower.
|
| |
| Ingredients |
3 cloves garlic, minced
1 tablespoon onion, coarsely chopped
3 tablespoons extra-virgin olive oil
1/4 cup wine vinegar
1/2 teaspoon dry mustard powder
1 tablespoon whole mixed pickling spices, tied in cheesecloth
Salt and black pepper to taste
1 pound carrots, peeled and cut into matchsticks
1 small onion, thinly sliced |
| |
| Instructions |
1. Sauté the garlic and chopped onion in the olive oil in a skillet until just tender, about 5 minutes.
2. Stir in the wine vinegar, dry mustard, pickling spices, salt, pepper, and carrots. Cover and simmer for 5 minutes. The carrots should still be crunchy. Remove from heat.
3. Remove the cheesecloth with the spices. Transfer the carrot mixture to a shallow dish. Top with the thinly sliced onion. Cover and refrigerate until served, stirring occasionally.
Want more healthy, delicious recipes? Join the Dr. Weil on Healthy Aging online guide for access to hundreds of anti-inflammatory recipes and our exclusive eating guides. Sign up today and get 14 days free! |
|
Serves 4
Per Serving
Calories: 149.8
Protein: 1.5 grams
Fat: 10.4 grams
Saturated Fat: 1.4 grams
Monounsat Fat: 7.5 grams
Polyunsat Fat: 1.0 gram
Carbohydrate: 14.4 grams
Fiber: 3.8 grams
Cholesterol: 0.0 mg
Vitamin A: 31,898. IU
Vitamin E: 1.8 mg/IU
Vitamin C: 12.4 mg
Calcium: 38.8 mg
Magnesium: 21.7 mg
|
| |
For your free personalized supplement recommendation, visit Dr. Weil's Vitamin Advisor. |
|
Login |
Not a member yet? Sign up now!
Print this page
Send to a friend |
Sign up for free e-bulletins