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Vicki Ferland's Copper Penny Carrots

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13WHAM's Alexis Arnold visited with Debbie Maruke, executive chef at The Summit at Brighton, and resident Vicki Ferland make Copper Penny Carrots. The sugar in the original recipe has been substituted with local honey made at The Summit.

Copper Pennies Recipe

2 pounds carrots, peeled and sliced ¼ inch thick, cooked until tender and cooled

1 onion, thin slices

1 green pepper, chopped

1 cup condensed tomato soup

½ cup oil

¼ cup vinegar

¾ cup honey

1 tsp. mustard powder

1 Tbsp. Worcestershire sauce

Salt and pepper

Mix all the above ingredients except the carrots and whisk until smooth. Add in the carrots and mix well. Serve at room temperature for a great summer side dish.

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