Marinated Carrots with Mustard and Citrus are an exceptional side dish, with a fresh and delicate flavor, perfectly complementing any type of dish: meat, fish, cheese, cold cuts, and more. They are great year-round, especially during the spring and summer months, when raw vegetables are more palatable. The dressing is really simple to prepare, just like the carrots themselves; the only downside is waiting for the marination, but it’s worth the wait when the result fully satisfies us. I love marinated vegetables, and if you’re looking for more ideas, don’t miss the following recipes:
- Cost: Economical
- Rest time: 8 Hours
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1.3 lbs rather large carrots
- 1/4 cup white wine vinegar
- 1 teaspoon level teaspoon of salt
- 1 orange juice
- 1 lemon juice
- 1 orange juice
- 2 teaspoons sweet mustard
- 2 teaspoons honey or maple syrup
- as needed coarsely chopped almonds
- as needed extra virgin olive oil
Tools
- 1 Peeler
- 1 Bowl
- 1 Small bowl
- 1 Plastic wrap
Preparation
Remove the ends of the carrots, peel them with a peeler, and use it to slice thin strips.
Place the slices in a bowl, pour white wine vinegar over them, add salt, and mix well with your hands. Cover with plastic wrap and let marinate in the refrigerator for at least 8 hours.
After this time, take handfuls of carrots and squeeze them to remove the marinade. In a small bowl, first pour the juice of one orange and one lemon.
At this point, also add honey, mustard, and extra virgin olive oil, one teaspoon at a time. You can always taste and adjust according to your preferences, which may differ from mine.
Now, emulsify the mixture with a fork, pour it over the marinated carrot slices, and mix all the ingredients well.
Plate on a serving tray or bowl, and serve our Marinated Carrots with Mustard and Citrus, but not before sprinkling them with the coarsely chopped almonds.
Tips and Storage
Because the carrots are marinated with white wine vinegar and salt, and then dressed with other ingredients, they keep very well in the refrigerator for several days without any problem.
It is important, however, to store them in an airtight container, preferably glass or ceramic, as they are healthier than plastic, which continuously releases toxic substances.
Besides almonds, you can enhance them with any dry fruits you wish, as the result will always be excellent.
Besides almonds, you can enhance them with any dry fruits you wish, as the result will always be excellent.
