I posted on Facebook the other day a picture of marinated carrots that I had just made from an old recipe from a cookbook that I did for a give away during one of the conventions we held at our home. I had made this for years, but forgot about it due to the enormous supply of recipes on the Internet. I have to say this is wonderful. Today I took a jar of it out of the fridge and a head of butter lettuce that needed using and put marinated carrots over those soft buttery leaves and went nuts. It was so good. (Just standing at the fridge forking a few in a dish is good too.) Once you start eating them (better if left in fridge for 3 or more days) you just can't help yourself. It is also a beautiful dish. I asked Andy to get cauliflower and other vegetables at the store today and I am going to make different mixtures for the delicious dressing that they swim in for as long as they last and then the dressing is added to something else--never throw it away! I add the warm carrots to the dressing and they sop up the flavor even better. So: the recipe
2 pounds of carrots sliced or diced or however, you would like
1 can tomato soup undiluted
1 cup of oil--any oil but I wanted to use up my avocado oil and it worked well. Olive oil would be good, lemon oil...
3/4 cup vinegar (I used rice wine)
1 tablespoon dried mustard (Didn't have any so I used jalapeno mustard--two squirts)
1 tablespoon salt
1 teaspoon pepper
dash Worcestershire sauce
Sliced, diced green pepper, sliced onions as many as you like
Cook carrots until crisp-tender, drain
Blend the soup, oil, vinegar, sugar, mustard, salt, pepper, worcestershire in blender (I just stirred these together and did not use a blender.) Put in the drained hot carrots and stir. This keeps in the refrigerator for weeks...if they last.
No comments:
Post a Comment