Sugar Marinated Carrots
|Carrots||2 Pound, pared (907 Gram)|
|Onion||1 Medium, quartered|
|Green pepper||1 , quartered and seeded|
|Celery stalks||2 , cut in 4-inch lengths|
|Condensed tomato soup||10 3⁄4 Ounce (1 Can)|
|Sugar||125 Milliliter (1/2 Cup)|
|Vinegar||125 Milliliter (1/2 Cup)|
|Vegetable oil||125 Milliliter (1/2 Cup)|
|Snipped parsley||50 Milliliter (1/4 Cup)|
Assemble Salad Maker with Thick Slicer Disc.
Process carrots into a 3-quart (3 liter) saucepan.
Parboil carrots in salted water until crisp-tender; drain and keep hot.
Change disc to French Fry Cutter Disc.
Process onion, green pepper and celery; set aside.
Put condensed tomato soup, sugar, vinegar, and oil into blender container.
Cover and process at CHOP until well blended.
Pour into saucepan and add green pepper, celery, and onion.
Bring to a boil.
Turn hot carrots into a bowl and pour hot sauce over carrots; cover tightly and chill overnight or longer.
Store no longer than a week in refrigerator.
When ready to serve, garnish with parsley.