By 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!
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Serves: serves 6
- 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
- Cook carrots until tender, do not overcook.
- Drain.
- Set aside.
- For the sauce, mix everything together over low for five minutes.
- Then pour over the carrots and mix thoroughly.
- Add onions and peppers if desired. For best results chill for several hours before serving.
Is the tomato soup ready to eat or canned condensed?
Canned condensed
Kevin, what kind of vinegar? White or Apple Cider.....or does it matter ??
Sounds good, when I make it I will rate it.....
Thanks,
White vinegar works best!
I have always known this recipe as copper pennies. It makes a great winter salad when fresh produce is scarce.