Thursday, May 14, 2009
We eat a lot of carrots. Most weeks, we go through a few pounds. Economical, inoffensive and good keepers, a few bags of carrots can add sweetness and depth to everything from salads to dessert.
This dish originally called for green peppers which we did not have this week. It didn't suffer for their absence, and the salad was met with enthusiastic reviews (and cleaned plates after second helpings). I tossed it together last night and let it soak-up all the flavours until tonight. I expect it to be even better tomorrow.
Adapted From Amish and Mennonite Kitchens, Good and Pellman, 1984
You Will Need:
2 lbs. carrots, cut in half and then quartered
1 large onion, sliced in rings and cut in half
1 green pepper sliced (I omitted this)
1 cup tomato juice
1 cup granulated sugar
1 cup vegetable oil
1 teaspoon dry mustard
3/4 cup cider vinegar
1 teaspoon salt
1/2 teaspoon black pepper
Cook the carrots until just softened. Drain. Combine with onion and pepper. Combine the rest of the ingredients in a bowl and whisk together. Pour over vegetables and chill overnight.