I’m in the midst of writing a little booklet about carrots for Learn Great Foods. I have planted some in a big barrel…they are still pretty tiny, but beginning to show their colors. Did you know the tops are edible too? Mildly like carrots, but greener…somehow. The perfect garnish for a carrot dish, or torn into a salad. For a salad option, I went with the old standby, “Copper Pennies.” I just love the name. Of course I couldn’t leave it alone. Most recipes I found have a can of tomato soup in the dressing. Tomato soup???? So, perhaps not much better, but, I used a little ketchup to give the flavor without the creamy thickness that I was afraid the soup would have. Sweet and sassy…and just right for a summer potluck buffet.
Pull out some cooked carrots for your baby. How easy is that? Puree to desired consistency.
Kids will love the idea of eating “pennies”…just make sure they know the difference!
Copper Pennies
serves 4-6
Prep time: 15 minutes
6 carrots, peeled and cut into 1/4-inch slices
1/4 cup sugar
1/4 cup apple cider vinegar
1/4 cup canola oil
1/4 cup ketchup
2 teaspoons soy sauce
1/2 teaspoon celery seed
1/2 teaspoon mustard seed
Hot sauce to taste
1 cup minced bell peppers, mixed colors
1/2 small yellow onion, thinly sliced
Peel and slice the carrots into 1/4-inch coins. Cook until crisp tender, about 5 minutes.
In a small pot combine the sugar, vinegar, oil, ketchup, soy, celery seed and mustard seed. Bring to a boil and stir to dissolve the sugar.
Drain the carrots and add to the sauce ingredients, along with the hot sauce, bell peppers and onion. Marinate for several hours or overnight, in the refrigerator.
