Tía Rosa and Ruth Eichner's Sweet-and-Sour Carrots

Tía Rosa and Ruth Eichner's Sweet-and-Sour Carrots

Info

Rating
Calories
162.0
Protein
2.0
Sodium
153.0
Fat
1.0

Description

The novelist Julia Alvarez grew up in the Dominican Republic; her husband, Bill Eichner, is the son of tenant farmers in Nebraska. Dinner at the couple's Vermont home is a study in how far-flung flavors have enriched the simple sturdy fare of America.

Ingredients

2 pounds carrots, peeled
3 green bell peppers, cut into 1-inch squares
3 yellow onions, cut into 1-inch wedges
3/4 cup cider vinegar
3/4 cup sugar
1 cup tomato puree
1 teaspoon mustard powder
1 teaspoon Worcestershire sauce
Kosher salt and freshly ground black pepper

Directions

  1. 1. Boil the whole carrots until tender, then cut into 1/2-inch rounds. Steam the bell peppers and onions until tender. Combine all the vegetables in a large crock or bowl.
  2. 2. Combine the vinegar and the sugar in a saucepan over low heat. Cook for 5 minutes, stirring to dissolve the sugar. Stir in the tomato puree, mustard, and Worcestershire. Remove from the heat. Pour over the vegetables and stir together well. Taste and adjust seasoning with salt and pepper. Cover and chill for at least 2 hours before serving.

Tags

    Onion Tomato Side Thanksgiving Vegetarian Vinegar Bell Pepper Carrot Healthy Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
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