Carrots With Raisin-Fennel Vinaigrette

1. 1

   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.

2. 2

   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.

3. 3

   Transfer the carrots to a bowl using a slotted spoon.

4. 4

   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.

5. 5

   Discard the bay leaf, then pour the vinaigrette over the carrots and let cool.

6. 6

   Cover and refrigerate at least 2 hours or overnight.

7. 7

   Remove the carrots from the vinaigrette and arrange on a platter.

8. 8

   Whisk the mustard into the vinaigrette; season with salt and pepper.

9. 9

   Drizzle over the carrots; sprinkle with chives.

10. 10

    (Refrigerate any remaining vinaigrette for up to 1 week.)

11. 11

    Photograph by Gentl & Hyers

* Per serving · 4 servings · Values may vary.

No additional tips available.