Pickled Tarragon Baby Carrots

Try something different for dinner and use this scrumptious side dish made with tarragon vinegar.

15 minutes Prep: 10 minutes Cook: 5 minutes

16 calories per serving view nutrition facts

14 servings suggest servings

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Ingredients

16	ounces	carrots	baby-cut, 1 package
1/2	cup	tarragon vinegar
1	tablespoon	tarragon	leaves, fresh, chopped, or 1 ts dried tarragon leaves, crushed
1	tablespoon	vegetable oil	olive or vegetable
1/4	teaspoon	black pepper

Directions

Heat 2 quarts 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 1/4 Cup Serving:

Calories: 25 Protein: 0 Grams Carbohydrates: 4 Grams Fat: 1 Gram Cholesterol 1 Milligram Sodium 10 Milligrams Potassium 115 milligrams

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Nutrition Facts

Serving Size 27g

Amount per Serving

Calories 16 52% of calories from fat

	% Daily Value*
Total Fat 1.0g	1%
Saturated Fat 0.0g	1%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 12mg	1%
Total Carbohydrate 2.0g	1%
Dietary Fiber 1.0g	2%
Sugars 1.0g
Protein 0.0g	0%

Vitamin A	58%		Vitamin C	2%
Calcium	1%		Iron	1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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This is a nice coffee cake, but it's not Hobee's. This seems to be the only version of Hobee's on the web, and it may have been on their flyer (or is that urban legend?), but this is not their signature dish. The crumb is much smoother at the restaurant and there is more topping than this recipe calls for. Additionally, it's made in tall tins, not a standard 8x8 or 9x9, which might contribute to the difference in texture. I would love to find their actual recipe somewhere, but this, unfortunately, doesn't seem to be the one.

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