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    Home » Everything Amish » Plain Culture

    Der Dutchman's Marinated Carrots

    Published: Nov 19, 2015 · Updated: Oct 26, 2019 by Kevin Williams | 5 Comments

     

     

    marinatedcarrotsBy Kevin Williams

    This recipe for Der Dutchman marinated carrots is super.

    The Amish enjoy carrots year-round by freezing or canning them.  Amish uses for carrots include:

    • Salads
    • Cakes
    • Casseroles
    • Side dishes

    Carrots are often sliced and put in with a big roast to add some vegetable nutrients to the dish.

    This is a recipe that Amish Cook columnist Gloria Yoder shared last year and I thought with Thanksgiving arriving soon, now would be a good time to share it again.  This carrot recipe is AMAZING.  Honestly, these carrots tasted more like candy than carrots. I gobbled copious amounts of these.  The recipe comes from Der Dutchman, that chain of family-style Amish eateries based in Ohio.  Gloria's mom once worked in the  kitchen there.  Enjoy this recipe!

    3.0 from 1 reviews
    Der Dutchman's Marinated Carrots
     
    Print
    Prep time
    15 mins
    Cook time
    10 mins
    Total time
    25 mins
     
    Serves: serves 6
    Ingredients
    • DER DUTCHMAN’S MARINATED CARROTS
    • 3 pounds carrots, peeled and sliced half inch thick
    • Sauce:
    • 1 1 /4 cups tomato soup
    • 1 cup sugar
    • 1 /2 cup vegetable oil
    • 1 /3 cup vinegar
    • 1 /2 teaspoon pepper
    • 1 onion, cut into rings
    • 1 green pepper, sliced
    Instructions
    1. Cook carrots until tender, do not overcook.
    2. Drain.
    3. Set aside.
    4. For the sauce, mix everything together over low for five minutes.
    5. Then pour over the carrots and mix thoroughly.
    6. Add onions and peppers if desired. For best results chill for several hours before serving.
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    3.3.3077

     

    « Thanksgiving: Do you Eat in or Eat Out? And some Amish options for you.....
    The Amish of the Future? »

    About Kevin Williams

    Hi, my name is Kevin Williams and I am owner of Oasis Newsfeatures and editor of The Amish Cook newspaper column.

    Reader Interactions

    Comments

    1. Nancy

      November 20, 2016 at 5:59 pm

      Is the tomato soup ready to eat or canned condensed?

      Reply
      • Kevin

        November 26, 2016 at 11:43 am

        Canned condensed

        Reply
    2. kentuckylady717

      March 21, 2018 at 6:12 pm

      Kevin, what kind of vinegar? White or Apple Cider.....or does it matter ??
      Sounds good, when I make it I will rate it.....

      Thanks,

      Reply
      • Kevin

        March 22, 2018 at 11:07 pm

        White vinegar works best!

        Reply
    3. Nana

      August 26, 2018 at 4:21 pm

      I have always known this recipe as copper pennies. It makes a great winter salad when fresh produce is scarce.

      Reply

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    Kevin Williams - The Amish Editor Amish Cook Column

    Hi There, I'm Kevin!

    Welcome to Amish365, where I share my knowledge of Amish cooking and culture! I’ve spent almost three decades exploring Amish settlements and kitchens from Maine to Montana and almost everywhere in between. I’ll occasionally throw in stories of my travels, journalism adventures (I’m a Pulitzer prize-nominated journalist), fascination with grocery stores and Kmarts, and much more!

    More about me →

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