Tía Rosa And Ruth Eichners Sweet And Sour Carrots Recipes

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SWEET-AND-SOUR CARROTS



Sweet-and-Sour Carrots image

Provided by Food Network Kitchen

Categories     side-dish

Time 20m

Number Of Ingredients 0

Steps:

  • Halve 1 pound carrots lengthwise and cut into 3-inch pieces; steam until tender, about 15 minutes. Meanwhile, simmer 2 tablespoons cider vinegar, 1 tablespoon olive oil, 2 teaspoons sugar, 1 smashed garlic clove and a pinch of salt until syrupy, about 3 minutes. Add a pinch of red pepper flakes. Season the carrots with salt and drizzle with the sweet-and-sour sauce. Top with chopped parsley.

TíA ROSA AND RUTH EICHNER'S SWEET-AND-SOUR CARROTS



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

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. Dr. Eichner spent hours coaxing Alcarez's mother, her aunts, and her cousins (not to mention, Ana, the family cook) into giving him the broad outlines of their family's dishes-sweet-and-sour carrots, spicy Caribbean chicken, red beans and rice, and bread pudding. He tested the recipes on his parents, Ruth and John, who now live a couple of minutes away. Ruth, herself an accomplished cook, really liked the recipe for sweet-and-sour carrots.

Provided by Molly O'Neill

Yield Serves 8

Number Of Ingredients 9

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

Steps:

  • 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. 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.

TIA ROSA AND RUTH EICHNER'S SWEET-AND-SOUR CARROTS



Tia Rosa and Ruth Eichner's Sweet-and-Sour Carrots image

Provided by Molly O'Neill

Categories     side dish

Time 2h15m

Yield Eight servings

Number Of Ingredients 9

2 pounds carrots, peeled and boiled whole until tender and cut into 1/2-inch rounds
3 green peppers, cut into i-inch squares and steamed until tender
3 yellow onions, cut into i-inch wedges and steamed until tender
3/4 cup cider vinegar
3/4 cup white sugar
1 cup tomato puree
1 teaspoon dry mustard
1 teaspoon Worcestershire sauce
Salt and freshly ground black pepper to taste

Steps:

  • Combine all the vegetables in a large crock and set aside.
  • Combine the vinegar and the sugar in a saucepan over low heat. Cook for 5 minutes. Add the tomato puree, the mustard and Worcestershire sauce. Remove from heat. Pour over the vegetables and stir to completely combine. Taste and adjust seasoning with salt and freshly ground black pepper. Chill for at least 2 hours before serving.

Nutrition Facts : @context http, Calories 165, UnsaturatedFat 0 grams, Carbohydrate 39 grams, Fat 1 gram, Fiber 6 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 644 milligrams, Sugar 29 grams

SWEET AND SOUR CARROTS



Sweet and Sour Carrots image

Provided by Food Network

Number Of Ingredients 13

6 medium carrots, peeled and sliced on the bias
1/2 medium onion, finely chopped
1/4 cup parsley, finely chopped
1/2 tablespoon paprika
1/2 tablespoon black pepper
1/2 tablespoon teaspoon cinnamon
1/4 teaspoon chili flakes
2 tablespoons sugar
1 cup orange juice
1/2 cup red wine vinegar
2 ounces extra virgin olive oil
Pinch salt
1 orange peeled and sliced, for garnish

Steps:

  • Bring a pot of salted water to boil and add the sliced carrots, cook until the carrots are just tender. Strain the carrots and let sit for 10 minutes. In a large bowl add the cooled carrots, onions, parsley, paprika, black pepper, cinnamon, chili flakes, 2 tablespoons sugar, 1 cup orange juice, 1/2 cup red wine vinegar, 2 ounces olive oil. Season to taste with salt. Mix all the ingredients together well and refrigerate for 20 to 30 minutes. Garnish salad with 1 orange, peeled and sliced.

SWEET & SOUR CARROTS



Sweet & Sour Carrots image

"I wanted to try serving carrots differently and everyone raved over these." You'll love the combination of flavors and colors. Delores Romyn - Stratton, Ontario

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 6 servings.

Number Of Ingredients 8

1 pound medium carrots, cut into 1-inch slices
1 medium green pepper, cut into 1-inch chunks
1 can (20 ounces) unsweetened pineapple chunks, undrained
1/4 cup sugar
1 tablespoon cornstarch
1/2 teaspoon salt
2 tablespoons cider vinegar
2 tablespoons reduced-sodium soy sauce

Steps:

  • Place 1 in. of water and carrots in a large saucepan. Bring to a boil. Reduce heat; cover and simmer for 7-9 minutes or until crisp-tender. Add green pepper. Cover and cook 3 minutes longer or until tender. Drain and set aside. , Drain pineapple, reserving juice; add enough water to the juice to measure 3/4 cup. Set pineapple aside. In a large saucepan, combine the sugar, cornstarch and salt. Stir in the pineapple juice mixture, vinegar and soy sauce until smooth. Bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly. Stir in the reserved carrots and pineapple; heat through.

Nutrition Facts : Calories 123 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 459mg sodium, Carbohydrate 30g carbohydrate (22g sugars, Fiber 3g fiber), Protein 1g protein.

SWEET-AND-SOUR CARROTS



Sweet-and-Sour Carrots image

Number Of Ingredients 5

8 medium carrots
1 tablespoon unsalted butter
3 tablespoons white wine vinegar
2 tablespoons sugar
salt

Steps:

  • 1 Peel the carrots. Cut them into 1/4-inch-thick slices. 2 In a medium saucepan, melt the butter over medium heat. Add the vinegar and sugar and stir until the sugar is dissolved. Stir in the carrots and salt to taste. Cover the pot and cook until the carrots are softened, about 5 minutes. 3 Uncover the pan and cook the carrots, stirring frequently, until tender, about 5 minutes more. Taste for seasoning. Serve hot or at room temperature. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

SWEET AND SOUR CARROTS



Sweet and Sour Carrots image

This is an easy and tasty new way to make carrots. Mom makes this alot when we have guests, and it's always the first dish to run out.

Provided by Emoximuu

Categories     Vegetable

Time 20m

Yield 2/3 cup, 4 serving(s)

Number Of Ingredients 8

3 cups sliced carrots
4 green onions, chopped
1/4 cup unsweetened pineapple juice
2 tablespoons honey
2 tablespoons butter
1 tablespoon vinegar
1 teaspoon cornstarch
1 teaspoon soy sauce

Steps:

  • Boil sliced carrots until crips-tender; drain and remove from pan.
  • In the same pan combine all other ingredients, cook over medium until bubbly.
  • Add carrots back into the pan, stir and cook until heated through.

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