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

Tía Rosa and Ruth Eichner's Sweet-and-Sour Carrots
Tía Rosa and Ruth Eichner's Sweet-and-Sour Carrots
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.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Serves 8
Central American/Caribbean Onion Tomato Side Thanksgiving Vegetarian Vinegar Bell Pepper Carrot Healthy Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
  • 1 teaspoon worcestershire sauce
  • 1 teaspoon mustard powder
  • kosher salt and freshly ground black pepper
  • 3/4 cup sugar
  • 1 cup tomato puree
  • 3/4 cup cider vinegar
  • Carbohydrate 39 g(13%)
  • Fat 1 g(1%)
  • Fiber 6 g(22%)
  • Protein 3 g(5%)
  • Saturated Fat 0 g(1%)
  • Sodium 644 mg(27%)
  • Calories 165

Preparation 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. Reprinted with permission from One Big Table: A Portrait of American Cooking by Molly O'Neill, (C) 2010 Simon & Schuster

Preparation 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. Reprinted with permission from One Big Table: A Portrait of American Cooking by Molly O'Neill, (C) 2010 Simon & Schuster

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