Dijon Marinated Carrots Julienne

• 12 cup dry white wine
• 12 cup white wine vinegar
• 12 cup olive oil
• 1 teaspoon sugar
• 1 teaspoon salt
• 1 tablespoon fresh parsley, chopped
• 12 teaspoon dried thyme or 2 teaspoons fresh thyme, chopped
• 1 garlic clove, minced
• 1 bay leaf, small
• 18 teaspoon red pepper flakes (or to taste)
• 1 lb carrot, julienned (2 1/2-inch x 1/4-inch strips)
• 1 tablespoon Dijon mustard

1. Two days before serving: combine all ingredients except carrots & mustard in a medium saucepan.
2. Bring to a boil over medium heat.
3. Add carrots; reduce heat & simmer 15- 20 minutes, or until carrots are tender.
4. Remove from heat & cool slightly.
5. Transfer to a glass bowl.
6. Stir in mustard, cover, & refrigerate.
7. On day of serving, drain carrots from marinade (can be used as salad dressing).
8. Discard bay leaf.
9. Serve at room temperature.

white wine, white wine vinegar, olive oil, sugar, salt, fresh parsley, thyme, garlic, bay leaf, red pepper, carrot, mustard

Taken from www.food.com/recipe/dijon-marinated-carrots-julienne-451242 (may not work)