Prep 15 mins
Cook 15 mins
Based on the ingredients, I'm not sure I would have ever tried this dish without first having it at a buffet. I don't use the pimentos, salt. I actually prefer this served at room temperature. Even if you're not a carrot lover, give this one a try. Recipe from acquaintance Janet. Unsure yields.
- 2 lbs fresh carrots
- 1⁄2 red onion, thin sliced
- 1⁄2 green pepper, sliced very thin in 1 strips
- 1 (4 ounce) jar pimentos, chopped (optional)
- 1 cup fresh parsley, chopped
- 1⁄2 cup butter or 1⁄2 cup margarine
- 1 cup sugar
- 1⁄2 cup vinegar
- 1 (10 3/4 ounce) can condensed tomato soup, undiluted
- 1⁄4 teaspoon salt (optional)
- 1 teaspoon dry mustard
- Clean and peel carrots and cut into ¼” coins. Cook until tender but still crisp, about 10 minutes. Drain and place half of the carrots in a large, deep, buttered casserole.
- Top with onion, green pepper, pimento, and parsley. Add remaining carrots.
- Melt butter in saucepan. Add sugar, vinegar, soup, salt, and dry mustard. Add the pimentos and salt if you choose. Bring to boil and cook 2-3 minutes. Pour over carrots.
- Refrigerate 24 hours.
- To serve, heat in oven for 40 minutes at 350 degrees.