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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Based on the ingredients, I'm not sure I would have ever tried this dish without first having it at a buffet. I don't use the pimentos, salt. I actually prefer this served at room temperature. Even if you're not a carrot lover, give this one a try. Recipe from acquaintance Janet. Unsure yields. Ingredients:
2 lbs fresh carrots |
1/2 red onion, thin sliced |
1/2 green pepper, sliced very thin in 1 strips |
1 (4 ounce) jar pimentos, chopped (optional) |
1 cup fresh parsley, chopped |
1/2 cup butter or 1/2 cup margarine |
1 cup sugar |
1/2 cup vinegar |
1 (10 3/4 ounce) can condensed tomato soup, undiluted |
1/4 teaspoon salt (optional) |
1 teaspoon dry mustard |
Directions:
1. Clean and peel carrots and cut into 1/4” coins. Cook until tender but still crisp, about 10 minutes. Drain and place half of the carrots in a large, deep, buttered casserole.
2. Top with onion, green pepper, pimento, and parsley. Add remaining carrots.
3. Melt butter in saucepan. Add sugar, vinegar, soup, salt, and dry mustard. Add the pimentos and salt if you choose. Bring to boil and cook 2-3 minutes. Pour over carrots.
4. Refrigerate 24 hours.
5. To serve, heat in oven for 40 minutes at 350 degrees.
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