Sweet And Sour Carrots

Posted by Correen in Recipes, Vegetables | 0 comments

A delicious family recipe that is a perfect compliment to any meal. For the freshest flavor for these Sweet and Sour Carrots pick health-packed carrots from your garden or the local farmer’s market.

This is a recipe handed down through my husband’s family. After tasting the Sweet and Sour Carrots for the first time I convinced my mother-in-law that we needed the recipe for our home recipe file. The sweetness of the carrots counter the addition of vinegar very nicely for a ‘tickle your tastebuds’ goodness. Really easy to make, we are happy to share it here for you to enjoy too!

INGREDIENTS AND METHOD:
Wash, peel, and slice one bunch of carrots; steam to tender crisp, rinse well with cold water, drain and set aside. Thinly slice one medium onion and saute over medium high heat, to transparent, in 2/3 to one whole stick of butter; about 10 minutes. Add the drained carrots and mash up a bit. Sprinkle in several capfuls of cider vinegar, stir and taste; if desired, add more vinegar. Salt and pepper to taste. Serve warm as a compliment to any meal.

HEALTH BENEFITS OF CARROTS:
Carrots are packed with antioxidants and beta-carotene. What does this mean to you? Eaten regulary, carrots offer powerful preventatives to heart disease and cancer. Additionally, the old adage of eating your veggies for eye health is very true when it comes to eating carrots. They especially help with night vision.

SELECTING PERFECT CARROTS:
Carrots should be very firm with a bright color [really orange colored carrots are packed with beta-carotene], the tops a vibrant green, feathery and not limp. The core of the carrot stores its sweetness, so generally the plumper the carrot the sweeter it is. Did you know you can ask your grocer to show you the carrot? If in doubt ask that a package of carrots be opened for your inspection…woody roots and moldy or black spots are indications that the carrot/s are old, all health benefits long gone.