Sweet and Sour Carrots

A heart warming, delicious side with a small twist. From the Wisconsin Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

• Ready In: 25 mins
• Serves: 6

Ingredients

• 1  quart carrot, peeled and diced
• 2  cups boiling water
• 2  tablespoons butter, no substitutions
• 2  tablespoons flour
• 3⁄4 teaspoon salt
• 1⁄4 teaspoon pepper
• 3  whole cloves
• 1  cup water (reserved carrot cooking water)
• 2  tablespoons vinegar
• 2  tablespoons sugar

Directions

1. Cook carrots in boiling water until tender.
2. Drain, reserving one cup of the liquid.
3. Brown butter; add flour and brown well.
4. Add salt, pepper, cloves, and carrot cooking water; stir constantly.
5. Heat to boiling and add vinegar and sugar.
6. Cook until smooth and add hot,cooked carrots.