| 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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