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Starchy vegetables

Copper Carrots

from the kitchen of Lavina Harper

servings
8
ingredients
11

Ingredients

Method

  1. Cook carrots in boiling water until tender (but not mushy). Drain

  2. Cut onion into rings. Cut pepper into rings, discarding seeds. Combine onion and peppers with cooked carrots in heat-proof bowl.

  3. Combine all remaining ingredientsin saucepan; slowly bring to simmer over medium heat. Remove from heat tand pour over carrots, onions and peppers. covewr and refrigerate overnight. Serve cold. (will keep in refrigerator 2 to 3 weeks.

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