Copper Coin Carrots

 
1 cup unbleached cane sugar or Sucanat
2/3 cup cider vinegar
1/4 cup safflower oil
1 t. dry mustard
1 t. salt
1/8 t. ground ginger
2 lbs. carrot, peeled, and thinly sliced
1 cup water
3 T. freshly chopped parsley
 

In a saucepan, combine the sugar, vinegar, oil, dry mustard, ginger, and salt, and bring to a boil. Reduce heat slightly and continue to cook the mixture for 5 minutes. Remove the pan from the heat, transfer the mixture to a glass bowl or large measuring cup, and set aside. Rinse the saucepan. Then in the same saucepan, place the carrots and water, and bring to a boil. Cover, reduce the heat to low, and simmer for 5-7 minutes or until the carrots are tender. Drain any remaining water from the carrots and transfer the cooked carrots to a glass bowl. Pour the sugar-vinegar mixture over the carrots, add the chopped parsley, and toss gently to combine. Allow the flavors to blend for at least 10 minutes before serving. Serve hot, at room temperature, or chill overnight for added flavor.

Serves 6

 

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The Vegan Chef
1999-2002  Beverly Lynn Bennett