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.
2 comments:
Do I serve it in the marinade? Looks like, from the photo. It's just that 1 *CUP* of oil that's scaring me, but otherwise sounds awesome. I love carrots too.
Oh no, don't serve it in the oil! I just photographed the dish I was storing it in. Use a slotted spoon to remove it from the marinade. I served it over lettuce and there was still plenty clinging to the carrots to serve as a dressing.
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