Tía Rosa And Ruth Eichners Sweet And Sour Carrots Recipes

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SWEET-AND-SOUR BABY CARROTS



Sweet-and-Sour Baby Carrots image

Categories     Vegetable     Side     Roast     Passover     Vegetarian     Vinegar     Carrot     Spring     Healthy     Kosher     Vegan     Gourmet     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 6 servings

Number Of Ingredients 4

2 pounds baby carrots, peeled and green tops trimmed to 1 1/2 inches
1 tablespoon extra-virgin olive oil
1/4 cup red-wine vinegar
1 1/2 tablespoons sugar

Steps:

  • Preheat the oven to 425°F.
  • Toss carrots with oil and salt and pepper to taste in a shallow (1-inch-deep) baking pan. Roast in middle of oven, stirring once, until barely tender, about 20 minutes. Leave oven on.
  • Stir together vinegar and sugar until sugar is dissolved. Drizzle over carrots, shaking pan to coat, then roast until carrots are tender and vinegar is evaporated, 5 to 8 minutes more.

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

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