When you decorate a tablescape with carrots, you’ve got lots of carrots to eat. After seeing the Table for Carrot Patch Pete, you may have thought he ate all the carrots – he and his friends.
I brought out this recipe a friend shared years ago. I changed the recipe slightly, and since I’ve made it more than three times, it’s my recipe to claim as my own.
That’s what a new acquaintance said when she gave me her recipe for THE Peanut Butter Cake. Ha!
This recipe is a great way to use two pounds of carrots.
Sliver an onion and quarter the slices.
Rinse the sliced carrots.
While the carrots cook, mix the marinade. Drain the carrots, and drown them in the marinade.
Here’s your recipe to print, Pin, and share!
- 5 cups sliced carrots (2 lb. bag)
- 1 yellow onion, sliced
- 1 green pepper, chopped (optional)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 can tomato soup concentrate
- ¼ cup vegetable oil
- ¼ cup brown sugar
- ¼ cup red wine vinegar
- 1 teaspoon dry mustard
- 2 teaspoons Bragg's Liquid Aminos (or 1 teaspoon Worcestershire sauce)
- Cook carrots in water for 5 minutes until slightly firm. Meanwhile, combine remaining ingredients for dressing.
- Strain water from carrots. Combine carrots and dressing in large bowl. Marinade overnight in refrigerator.
Want a way to change up the leftovers? Try them over a bowl of pasta. It makes a wonderful lunch! 🙂
Another name for these carrots is copper pennies. I suspect the original recipe is from long ago. Have you made copper pennies or marinated carrots?
I’m sharing this recipe at Metamorphosis Monday, so all my friends can GET RID OF THEIR CARROTS deliciously!