Bring 2 cups water to boil in a 2-quart saucepan.
Meanwhile cut carrots diagonally in 1/2-inch-thick chunks, rotating carrots 1/4 turn with each cut.
Boil carrots 10 minutes or until crisp-tender. Drain, then cool under running cold water.
Whisk all the Marinade ingredients in a medium-size serving bowl until thoroughly blended. Add carrots and stir to coat. Cover and refrigerate at least 24 hours or up to 5 days.
To serve, bring to room temperature and stir in parsley.
Calories 77 Fat 4g Saturated fat 0 Cholesterol 0
Sodium 173mg Carbohydrate 11g Fiber 0
This recipe has been added to the following public cookbooks:
billys notable cooking,
when you want the very best !
Try out our new Grocery List!
Add ingredients to an online grocery list and send to your phone, e-mail address, IM, or printer.
Use your AOL screen name to sign in and add your
own rating and review.
Sign In Now
Don't have a screen name yet? Register here and
you'll soon be on your way to rating & reviewing
recipes.
Register
ADVERTISEMENT
Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
ADVERTISEMENT
