Ingredients
- 250 gr carrots
- 120 ml tarragon vinegar
- 16 ml oil
- 5 gr tarragon
- 2 gr tarragon leaves (dried)
- 1 gr pepper
Heat 2 litre of water to boiling. Add the carrots and cook for 3 minutes. Meanwhile, mix the remaining ingredients in a large bowl. Drain the carrots and immediately stir into the mixture in the bowl. Cover and refrigerate for 24 hours, stirring once.
Nutrition Information Per Each quarter Cup Serving: Calories: 25 Protein: 0 GramsCarbohydrates: 4 GramsFat: 1 GramCholesterol 1 MilligramSodium 10 MilligramsPotassium 115 milligrams
