Sauteed Carrot Ribbon with a Citrus Wine Vinaigrette

Serves 4

INGREDIENTS:

4 large, straight carrots, washed well, skin on

2 T light oil

1 T fruity white wine

1 T fresh squeezed orange juice

1 T white wine vinegar

1/8 t ground nutmeg

½ t salt + ½ black pepper

2 T light oil for cooking

METHOD:

• Using a sturdy vegetable peeler, peel the carrot lengthwise cutting thick ribbons. About 2 ½ C worth.
• Cover with ice water and let sit for about 2 hours.
• Drain cold water. Bring a saucepan to high heat and add the 2 T oil. Add the drained carrot ribbons and lightly saute on medium to medium high heat, turning often, until soft. About 6 to 8 minutes.
• In a small bowl whisk together the 2 T oil with wine, orange juice, vinegar, nutmeg, salt and pepper. Pour over the carrots, toss, and serve.