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Bronze Carrots

Chef.Reff's picture
Ingredients
  Fresh carrots 2 Pound
  Canned tomato soup 10 Ounce (1 Can)
  Sugar 1 Cup (16 tbs)
  Olive oil 1⁄2 Cup (8 tbs)
  Vinegar 1⁄2 Cup (8 tbs)
  Prepared mustard 1 Tablespoon
  Worcestershire sauce 1 Tablespoon
  Green pepper 1 , cut into thin strips
  Onion 1 Medium, sliced thin
Directions

MAKING
1) Slice the carrots into 1-inch pieces and steam until they are tender.
2) In a saucepan, mix rest of the ingredients, allow
to boil and cook over a medium heat for about 2 minutes.
3) Allow the mixture to chill, stirring frequently.
4) Then stir in the carrots and store in a tightly covered container in the refrigerator.

SERVING
5) Serve cold after 24 hours as a side dish.

TIPS
Store in the refrigerator for 3-4 weeks.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Side Dish
Method: 
Steamed
Ingredient: 
Carrot
Interest: 
Healthy
Cook Time: 
20 Minutes
Servings: 
6

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Average: 4.2 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 390 Calories from Fat 165

% Daily Value*

Total Fat 19 g28.7%

Saturated Fat 2.6 g13.1%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 288.6 mg12%

Total Carbohydrates 56 g18.6%

Dietary Fiber 5.6 g22.4%

Sugars 44.7 g

Protein 2 g5%

Vitamin A 508.9% Vitamin C 58.2%

Calcium 7% Iron 6.4%

*Based on a 2000 Calorie diet

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Bronze Carrots Recipe