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4 lbs. Total Yield
Sides / Vegetable Dishes
In a mixing bowl, whisk together 2 cups RC Dill Sauce Mix, 3 cups sugar, 2 cups vinegar, ¼ cup whole grain mustard, 1 cup vegetable oil, and ½ tsp. onion powder until thoroughly blended (yields 1½ quarts). Measure out 20 oz. for the carrot recipe and reserve remaining dressing for future use.
Heat a large sauté pan over medium heat. Add 6 oz. chopped shallots, cover, and sauté for 1 to 2 minutes. Add 3 lbs. matchstick carrots, cover again, and cook for 2 to 3 minutes until steam builds.
Pour in 20 oz. of prepared Dill Dressing. Cover and cook for an additional 2 to 3 minutes, or until the matchstick carrots are just tender-crisp.
Remove pan from heat and toss cooked carrots with 8 oz. prepared RC Hearty Foundations® Reserve GF Vegetable Base and 2 Tbsp. fresh chopped dill until evenly coated.
Spread the carrot mixture onto a parchment-lined sheet pan to cool. Drizzle with ½ tsp. walnut oil and season to taste with salt and black pepper. Serve warm or thoroughly chilled as a salad bar or banquet side dish.
Hot or Cold Serving Versatility: This recipe performs beautifully as either a warm plated vegetable accompaniment for roasted poultry or a chilled marinated salad on summer buffet lines.
Gluten-Free Umami Foundation: Utilizing RC Hearty Foundations® Reserve GF Vegetable Base grounds the sweet carrot and tangy vinegar notes with authentic roasted mirepoix flavor, keeping the dish 100% gluten-free.
Garnish Additions: Try tossing in 1 cup of peeled, seeded, ½-inch diced cucumbers, toasted chopped walnuts or hazelnuts, or dried sun-dried cranberries just before service for extra color and texture contrast.
