Peel the carrots and julienne, "log" or slice them. Blanch in boiling water with the sugar and salt for 2 to 4 minutes or until barely tender. Drain. Stir together the vinegar (or lemon juice) and mustard, beat in the oil, and add the shallots, parsley, and garlic. Pour over the warm carrots. Taste, and season with salt and pepper. Refrigerate for 4 to 6 hours before serving. NOTES : This recipe makes a tasty garnish, snack or salad - depending upon how the carrots are cut. Recipe by: The Victory Garden Cookbook Posted to MC-Recipe Digest V1 #898 by KSBAUM@aol.com on Nov 10, 1997
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|Serving Size: 1 Serving (506g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 256 (52%)|
|Amt Per Serving||% DV|
|Total Fat 28.4g||38 %|
|Saturated Fat 3.9g||20 %|
|Monounsaturated Fat 19.9g|
|Polyunsanturated Fat 3.5g|
|Cholesterol 0mg||0 %|
|Sodium 527.5mg||18 %|
|Potassium 1533mg||40 %|
|Total Carbohydrate 59.1g||17 %|
|Dietary Fiber 13.8g||55 %|
|Sugars, other 45.3g|
|Protein 5.1g||7 %|
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Calories per serving: 489
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