Ingredients
- 500 gr baby carrots (peeled)
- 160 ml wine vinegar (white)
- 120 ml honey
- 30 ml mustard seeds (whole)
- 9 gr dill
- 3 gr salt
Blend together first 4 ingredients completely. Cook carrots in boiling salted water until just crisp-tender, about 5 minutes. Drain well. Toss carrots with dressing. Cool to room temperature. Cover and chill overnight. (Can be made 3 days ahead.) Serve carrots at room temperature, mixed with dill.
