Marinated Carrots

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MARINATED  CARROTS

Ingredients:

  • 3 lb. carrots
  • 1 med. onion, sliced and separated into rings
  • 3/4 c. cider vinegar
  • 2/3 c. sugar
  • 1/2 c. olive oil
  • 1 tsp. salt
  • 1/4 tsp. pepper
  • 1 tsp. prepared mustard
  • 1/4 c. snipped parsley

Prepare:

Peel and cut carrots diagonally into 1/4 inch slices.  Cook in boiling, salted water until crisp-tender, 6-8 minutes; drain.  Combine remaining ingredients, stirring until sugar and salt are dissolved.  Pour over warm carrots.  Refrigerate, covered, at least 12 hours.  Serve with slotted spoon. 

 

Sweet and Sour Carrots

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SWEET AND SOUR CARROTS

Ingredients:

  •  2 lb. carrots, cut bite-size
  • Salted water
  • 1/4 c. brown sugar, packed
  • 1/4 c. white vinegar
  • 1 tsp. soy sauce
  • 1/2 c. orange juice
  • 1/4 tsp. salt
  • 1 tbsp. water
  • 1 tbsp. cornstarch

Prepare:

Cook carrots in salted water until tender.  Drain.  While carrots are cooking put next 5 ingredients into saucepan.  Mix well.  Mix water and cornstarch together.  Add to saucepan.  Heat and stir to boil and thicken.  Pour over drained carrots.  Toss lightly to coat.  Serves 6-8.  Variation:  Add 1/4 cup chopped green pepper to carrots for the last 15 minutes of cooking.

Apricot Glazed Carrots

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APRICOT GLAZED CARROTS

Ingredients:

  • 5 c. julienne-cut carrots
  • 3/4 c. water
  • 1/4 tsp. salt
  • 1/4 c. apricot preserves

Prepare:

In medium saucepan, combine carrots and water; bring to a boil.  Reduce heat; cover and cook over medium heat 8-12 minutes or until carrots are tender; drain.  Stir in salt and apricot preserves.  Makes 8 (1/2 cup) servings.