Wisk together garlic, oregano, red pepper, red wine vinegar, olive oil, salt and pepper in a large stainless steel bowl.
In a large kettle, bring alot of water to boil. Add 1 T salt. Add carrots and cook until tender-prob. just untill bubble returns to water. The carrots should be neither crunchy nor limp. Two minutes on the heat is a good guess. Drain carrots and add to marinade. Mix. Let sit overnight in fridge.
Next day return to room temp. and adjust seasonings. (remember you can add but never take away) Place in serving bowl (if you're fancy) top with the parsley and parm. cheese. Baste occasionally with the dressing so that the carrots don't dry up on top. ( that is if your guests haven't consumed it all) And don't forget the bread for soppin up.
yumm!
Makes 4 pints. I have jarred it up and given it for take away gifts. With a side of bread.
In a large kettle, bring alot of water to boil. Add 1 T salt. Add carrots and cook until tender-prob. just untill bubble returns to water. The carrots should be neither crunchy nor limp. Two minutes on the heat is a good guess. Drain carrots and add to marinade. Mix. Let sit overnight in fridge.
Next day return to room temp. and adjust seasonings. (remember you can add but never take away) Place in serving bowl (if you're fancy) top with the parsley and parm. cheese. Baste occasionally with the dressing so that the carrots don't dry up on top. ( that is if your guests haven't consumed it all) And don't forget the bread for soppin up.
yumm!
Makes 4 pints. I have jarred it up and given it for take away gifts. With a side of bread.
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