| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetables, Carrots, Cookbook, Oregon | 1 | Servings | |
INGREDIENTS
| 2 | lb | Carrots; cut in 1 1/2-inch chunks (that's 5 or 6 large) |
| 1 | c | White vinegar |
| 2 | tb | Sugar |
| 2 | ts | Salt |
| 1 | ts | Dried dill |
| Freshly ground pepper to taste | ||
| 1 | tb | Chopped parsley |
INSTRUCTIONS
Steam carrots until just tender (about 10 to 15 minutes). Rinse with cold water to stop cooking, then place in a small bowl with cover. Combine remaining ingredients (except parsley) and pour over carrots. Cover and refrigerate overnight. Drain and serve topped with parsley. Source: Savor the Flavor of Oregon, A Cookbook Compiled by The Junior League of Eugene, Oregon. 1990. ISBN: 0-9607976-1-0 Scanned and Busted by Brenda Adams <adamsfmle@sprintmail.com> Recipe by: Savor the Flavor of Oregon (Jr. League/Eugene)
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