Italian Carrots - cooking recipe

Ingredients

2 pounds carrots
3 cloves garlic -- sliced
1 tablespoon fresh parsley -- chopped
1/2 cup olive oil
1/4 cup wine vinegar
salt and pepper

Preparation

Peel and boil carrots until tender. Drain, reserving 1/2 cup carrot water.

Slice cooked carrots into medallions.

Mix reserved carrot water and remaining ingredients well. Pour over carrots. Chill well.


\"from Tony Iardino\"