Copper Pennies

Recipe from Taste of the South
Copper Pennies
SERVINGS
6
PREP TIME
25 mins
TOTAL TIME
8 hrs 33 mins
Ingredients
  • 2   pounds carrots, peeled and chopped into 1/2-inch pieces
  • 1   cup chopped bell pepper
  • 3/4  cup chopped onion
  • 1/2  teaspoon minced garlic
  • 1  10.34 ounce can condensed tomato soup
  • 1/2  cup sugar
  • 1/2  cup vinegar
  • 1/3  cup vegetable oil
  • 1   teaspoon Dijon-style mustard
  • 1   teaspoon Worcestershire sauce
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Directions
1. 
In a large pot of salted water, cook carrots until just tender, 6 to 8 minutes; drain. Place carrots in an 8-x-8-x-2-inch dish. Add bell pepper, onion, and garlic. Set aside.
2. 
In a medium saucepan, combine tomato soup, sugar, vinegar, and vegetable oil. Bring to a simmer over medium heat. Remove from heat. Add mustard and Worcestershire, stirring well. Pour soup mixture over vegetables, stirring until well combined.
3. 
Cover with plastic wrap and refrigerate for 8 hours or overnight. Serve cold.
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