Tía Rosa And Ruth Eichners Sweet And Sour Carrots Food

SWEET-AND-SOUR CARROTS

Sweet-and-Sour Carrots image

Provided by Food Network Kitchen

Time 20m

Number Of Ingredients 0

Ingredients

Steps:

Halve 1 pound carrots lengthwise and cut into 3-inch pieces; steam until tender, about 15 minutes. Meanwhile, simmer 2 tablespoons cider vinegar, 1 tablespoon olive oil, 2 teaspoons sugar, 1 smashed garlic clove and a pinch of salt until syrupy, about 3 minutes. Add a pinch of red pepper flakes. Season the carrots with salt and drizzle with the sweet-and-sour sauce. Top with chopped parsley.

TIA ROSA AND RUTH EICHNER'S SWEET-AND-SOUR CARROTS

Tia Rosa and Ruth Eichner's Sweet-and-Sour Carrots image

Provided by Molly O'Neill

Categories side dish

Time 2h15m

Yield Eight servings

Number Of Ingredients 9

Ingredients

2 pounds carrots, peeled and boiled whole until tender and cut into 1/2-inch rounds
3 green peppers, cut into i-inch squares and steamed until tender
3 yellow onions, cut into i-inch wedges and steamed until tender
3/4 cup cider vinegar
3/4 cup white sugar
1 cup tomato puree
1 teaspoon dry mustard
1 teaspoon Worcestershire sauce
Salt and freshly ground black pepper to taste

Steps:

Combine all the vegetables in a large crock and set aside.
Combine the vinegar and the sugar in a saucepan over low heat. Cook for 5 minutes. Add the tomato puree, the mustard and Worcestershire sauce. Remove from heat. Pour over the vegetables and stir to completely combine. Taste and adjust seasoning with salt and freshly ground black pepper. Chill for at least 2 hours before serving.

Nutrition Facts : @context http, Calories 165, UnsaturatedFat 0 grams, Carbohydrate 39 grams, Fat 1 gram, Fiber 6 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 644 milligrams, Sugar 29 grams

TíA ROSA AND RUTH EICHNER'S SWEET-AND-SOUR CARROTS

Tía Rosa and Ruth Eichner's Sweet-and-Sour Carrots image

The novelist Julia Alvarez grew up in the Dominican Republic; her husband, Bill Eichner, is the son of tenant farmers in Nebraska. Dinner at the couple's Vermont home is a study in how far-flung flavors have enriched the simple sturdy fare of America. Dr. Eichner spent hours coaxing Alcarez's mother, her aunts, and her cousins (not to mention, Ana, the family cook) into giving him the broad outlines of their family's dishes-sweet-and-sour carrots, spicy Caribbean chicken, red beans and rice, and bread pudding. He tested the recipes on his parents, Ruth and John, who now live a couple of minutes away. Ruth, herself an accomplished cook, really liked the recipe for sweet-and-sour carrots.

Provided by Molly O'Neill

Yield Serves 8

Number Of Ingredients 9

Ingredients

2 pounds carrots, peeled
3 green bell peppers, cut into 1-inch squares
3 yellow onions, cut into 1-inch wedges
3/4 cup cider vinegar
3/4 cup sugar
1 cup tomato puree
1 teaspoon mustard powder
1 teaspoon Worcestershire sauce
Kosher salt and freshly ground black pepper

Steps:

1. Boil the whole carrots until tender, then cut into 1/2-inch rounds. Steam the bell peppers and onions until tender. Combine all the vegetables in a large crock or bowl.
2. Combine the vinegar and the sugar in a saucepan over low heat. Cook for 5 minutes, stirring to dissolve the sugar. Stir in the tomato puree, mustard, and Worcestershire. Remove from the heat. Pour over the vegetables and stir together well. Taste and adjust seasoning with salt and pepper. Cover and chill for at least 2 hours before serving.

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