Carrots With Raisin-Fennel Vinaigrette

Total Time:
1 hr 10 min
Prep:
20 min
Cook:
50 min

Yield:
6 servings
Level:
Easy

NUTRITION INFO
Ingredients
  • 1 cup dry white wine
  • 1/2 cup white wine vinegar
  • 1/4 cup extra-virgin olive oil
  • 1 teaspoon fennel seeds
  • 1 clove garlic, thinly sliced
  • 1 bay leaf
  • Kosher salt and freshly ground pepper
  • 3 bunches baby carrots (preferably rainbow), greens trimmed, halved lengthwise
  • 1/4 cup golden raisins
  • 1 tablespoon dijon mustard
  • Chopped fresh chives, for topping
Directions

Make the vinaigrette: Combine 2 cups water, the wine, vinegar, olive oil, fennel seeds, garlic, bay leaf, 1/2 teaspoon salt, and pepper to taste in a deep skillet. Bring to a simmer over medium heat, then add the carrots and reduce the heat to medium low; cover and cook until just tender, 25 to 30 minutes. Transfer the carrots to a bowl using a slotted spoon. Add the raisins to the skillet, increase the heat to medium high and cook until the vinaigrette is reduced to 1 cup, 15 to 20 minutes. Discard the bay leaf, then pour the vinaigrette over the carrots and let cool. Cover and refrigerate at least 2 hours or overnight.

Remove the carrots from the vinaigrette and arrange on a platter. Whisk the mustard into the vinaigrette; season with salt and pepper. Drizzle over the carrots; sprinkle with chives. (Refrigerate any remaining vinaigrette for up to 1 week.)

Photograph by Gentl & Hyers


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    This recipe is featured in:

    The Best Thanksgiving Side Dishes