Carrots in Sweet & Sour Sauce

This is a great way to fancy up carrots when entertaining. I haven't used it as a sweet and sour sauce in a stir fry yet, so don't know if that would work. But it's probably worth a try. This recipe originally came from off the back of a packet of Maggi tomato soup, but is also in one of Alison Holst's recipe books.

• Ready In: 30 mins
• Serves: 4-6

Ingredients

• 400 -500  g carrots
• 1 (35 g) packet  tomato soup mix
• 1  cup water
• 1⁄2 cup wine vinegar
• 1⁄2 cup  oil
• 1⁄4-1⁄2 cup sugar

Directions

1. Peel and slice carrots crosswise about 5 mm thick and cook in a small amount of water and drain.
2. Simmer the soup mix and water for 3 mins then add the vinegar, oil and half the sugar.
3. Simmer 2 mins, then taste, add more sugar if necessary.
4. Pour the dressing over the hot drained carrots.
5. Cover and leave in the dressing to cool. (I preferred this dish hot).
6. You can add green pepper, leeks or celery to the carrots about 2 mints before they are cooked to give constrasting colaours, textures and flavours.
7. For a low calorie version you could replace the sugar with Splenda.