Carrots Catarina
Rec.food.recipes/Dancer 2000
Serves 6-8

2 lbs. carrots, peeled
1/2 cup cider vinegar
1/2 tsp salt
2 Tbsp extra virgin olive oil
1 tsp garlic, minced
3 Tbsp freshly chopped basil
1 Tbsp freshly chopped oregano
1 Tbsp freshly chopped Italian parsley
Salt and pepper to taste

To cut carrots, starting at the narrow end, make a diagonal cut, roll the cut that you just made towards you, make another diagonal cut, forming triangular shaped pieces of carrot, and continue this process along the entire length of the carrot. Cut the remaining carrots this way.

In a saucepan, combine cut carrots, cider vinegar, salt, and enough water to cover. Cook carrots over medium- high heat for 15-20 minutes or until carrots are tender.

Drain carrots, transfer to a bowl, and immediately toss with olive oil and minced garlic, and set aside for 5 minutes.

Add basil, oregano, parsley, toss well, and season to taste with salt and pepper. Allow flavors to blend for 30 minutes before serving at room temperature.