Sugar Marinated Carrots Recipe

Sugar Marinated Carrots picture


MethodMain Ingredient


 Carrots2 Pound, pared (907 Gram)
 Onion1 Medium, quartered
 Green pepper1 , quartered and seeded
 Celery stalks2 , cut in 4-inch lengths
 Condensed tomato soup10 3⁄4 Ounce (1 Can)
 Sugar125 Milliliter (1/2 Cup)
 Vinegar125 Milliliter (1/2 Cup)
 Vegetable oil125 Milliliter (1/2 Cup)
 Snipped parsley50 Milliliter (1/4 Cup)

Nutrition Facts

Serving size: Complete recipe

Calories 2306 Calories from Fat 1132

% Daily Value*

Total Fat 128 g197.2%

Saturated Fat 16.9 g84.3%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1793.3 mg74.7%

Total Carbohydrates 284 g94.7%

Dietary Fiber 36.4 g145.5%

Sugars 206.2 g

Protein 18 g36.1%

Vitamin A 3153.6% Vitamin C 450.6%

Calcium 47.2% Iron 42.7%

*Based on a 2000 Calorie diet


Assemble Salad Maker with Thick Slicer Disc.
Process carrots into a 3-quart (3 liter) saucepan.
Parboil carrots in salted water until crisp-tender; drain and keep hot.
Change disc to French Fry Cutter Disc.
Process onion, green pepper and celery; set aside.
Assemble Blender.
Put condensed tomato soup, sugar, vinegar, and oil into blender container.
Cover and process at CHOP until well blended.
Pour into saucepan and add green pepper, celery, and onion.
Bring to a boil.
Turn hot carrots into a bowl and pour hot sauce over carrots; cover tightly and chill overnight or longer.
Store no longer than a week in refrigerator.
When ready to serve, garnish with parsley.