Looking for a new way to enjoy carrots? This recipe for marinated carrots is a game changer. They’re tangy, sweet, and make the perfect side dish for any meal!
Ingredients
- 2 lb. carrots, cut in diagonal slices
- 1 large onion, sliced in rings
- 1 (10 oz.) can tomato soup, undiluted
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 1 c. sugar
- 1/2 c. salad oil
- 3/4 c. vinegar
Marinating Process
- Wash and scrape carrots. Cut in diagonal slices. Cook and drain. Cool. Combine carrots with raw onion rings in a bowl. Combine tomato soup, sugar, oil, vinegar, salt and pepper in saucepan.
- Bring to boiling point; stir to dissolve sugar.
- Pour hot mixture over vegetables and mix together.
- Cover and chill in refrigerator overnight.
Calorie: 180
Total cooking time:Overnight + 20 minutes
Difficulty level: Easy
The Great Carrot Caper
Allow me to set the scene: It’s a quiet Tuesday evening, the kind of day where the only thing on the to-do list is to make a dish that I’ve never tried before. Today’s challenge: Marinated Carrots. I know what you’re thinking, “Carrots? Really?” But hold your horses, this isn’t just any carrot recipe.
The Carrot Showdown
First things first, I had to get my main stars ready, namely, two pounds of carrots. Now, I don’t know if you’ve ever tried to visualize two pounds of carrots, but let me tell you, it’s not a small amount. My kitchen looked like it had been invaded by an army of orange sticks. Each one needed to be washed, scraped, and cut into diagonal slices. Sounds simple enough, right?
Well, let me tell you, carrots are not the most cooperative of vegetables. They’re slippery little devils once you get them wet, and the peeler, well, let’s just say, it had a mind of its own. But after a few close calls, and a good bit of laughter, I emerged victorious, with a bowl full of perfectly sliced carrots!
Onion Rings or Alien Life Forms?
Next up was the onion. Now I have a love-hate relationship with onions. I love their flavor, but hate their ability to turn me into a blubbering mess. To add to the drama, this recipe called for the onion to be sliced into rings. So there I was, tears streaming down my face, laughing at the absurdity of it all, and wondering if the onion rings were starting to look like alien life forms or if that was just the tears blurring my vision.
The Magic Potion
Now onto the sauce. Tomato soup, sugar, salad oil, vinegar, salt, and pepper. Sounds like a strange potion, right? It felt like I was back in chemistry class, only this time, the resulting concoction was actually edible. The aroma that filled the kitchen was indescribable. And when I poured that hot, sweet, tangy mixture over the carrots and onions? Oh boy, it was a sight to behold!
The Waiting Game
The hardest part, as it turns out, wasn’t the peeling or the chopping, but the waiting. Covering the bowl and placing it in the fridge to chill overnight felt like torture. The tantalizing aroma of the marinated carrots filled my dreams that night. But let me tell you, the wait was worth it.
The Grand Finale
The next day, those marinated carrots were a thing of beauty. They were tender, flavorful, and the onion rings added a delightful crunch. It was a dish that was sure to turn any carrot skeptic into a believer.
So there you have it, the tale of the great carrot caper. It was a roller-coaster ride of laughter, tears, and mouth-watering anticipation. But in the end, it was a delicious triumph that I can’t wait to share with you all. So grab your peeler, put on your brave face, and join me in the carrot revolution!
