This recipe for Der Dutchman marinated carrots is super. For those who might not know what Der Dutchman is, it is a chain of "Amish-style" restaurants. They have locations in Holmes County, Ohio; Richland County, Ohio, northern Indiana, and Sarasota, Florida. They have seven restaurants, you can check them out here.
Their restaurants are sprawling with big bakeries and bursting buffets. I like Der Dutchman restaurants a lot. Are the restaurants offering authentic Amish food? Well, they do have actual Amish cooks working in the kitchens at many of their locations, and that does help with authenticity. In fact, the Amish Cook's own mother once worked in a Der Dutchman kitchen.
I mean anytime you have mass-produced commercial quantities of food you lose something so I'm not going to say Der Dutchman is the most authentic Amish cuisine, but it's not bad and certainly if you get the chance to eat at one, jump at it.
🥕 Carrot and Stick? (Or Carrot Sticks!)
The Amish enjoy carrots year-round by freezing or canning them. Amish uses for carrots include:
Carrots are often sliced and put in with a big roast to add some vegetable nutrients to the dish.
📋 Step-by-Step Marinated Carrots
This is a popular recipe and Thanksgiving arriving soon, now would be a good time to share it again. This carrot recipe is AMAZING. Honestly, these carrots taste more like candy than carrots. I gobbled copious amounts of these.
Of course once you have this base recipe, you can tweak it in many ways to fit your taste. If you don't like onions, for instance, feel free to leave those out (I love them). Once the carrots are in the bowl and the sauce poured over, feel free to salt them with either sea salt or kosher salt. A little garlic is a nice addition to. I know some Amish cooks that add a squirt of two of yellow or brown mustard or worcestershire sauce for extra flavor. All of these are potential add-ins, I love the recipe just the way it is here. Although next time I make these I might add some red pepper flakes or fresh parsley to the carrot mixture.
If 3 lbs carrots are more than you need, feel free to halve this recipe. For the best flavor meld, put the carrots in the refrigerator for a good two or three hours before serving.
🥕 More Amish Carrot Recipes
Zucchini Carrot Casserole
🖨️ Full Recipe
Der Dutchman's Amish Marinated Carrots
- 3 pounds whole carrots shredded and peeled carrots
- 1 1 /4 cups tomato soup
- 1 cup sugar
- 1 /2 cup vegetable oil
- 1 /3 cup white vinegar
- 1 /2 teaspoon pepper
- 1 onion, cut into rings
- 1 green pepper, sliced
- Cook carrots in a large saucepan or pot until tender, do not overcook.
- Drain. Set aside.
- For the sauce, mix everything together over low for five minutes.
- Then, in a large bowl, pour over the carrots and mix thoroughly.
- Add onions and peppers if desired. For best results chill for several hours before serving.