Sauteed Carrot Ribbon with a Citrus Wine Vinaigrette

Serves 4


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


  • 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.

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