Copper Coin Carrots

Recipe Ingredients

1 cup	198g / 7oz	Unbleached cane sugar
		= (or Sucanat)
2/3 cup	157ml	Cider vinegar
1/4 cup	59ml	Safflower oil
1 teaspoon	5ml	Dry mustard
1 teaspoon	5ml	Salt
1/8 teaspoon	0.6ml	Ground ginger
2 lbs	908g / 32oz	Carrot - peeled, sliced thin
1 cup	237ml	Water
3 tablespoons	45ml	Freshly-chopped parsley

Recipe Instructions

In a saucepan, combine the sugar, vinegar, oil, dry mustard, ginger, and salt, and bring to a boil. Reduce heat slightly and continue to cook the mixture for 5 minutes. Remove the pan from the heat, transfer the mixture to a glass bowl or large measuring cup, and set aside.

Rinse the saucepan. Then in the same saucepan, place the carrots and water, and bring to a boil. Cover, reduce the heat to low, and simmer for 5 to 7 minutes or until the carrots are tender. Drain any remaining water from the carrots and transfer the cooked carrots to a glass bowl.

Pour the sugar-vinegar mixture over the carrots, add the chopped parsley, and toss gently to combine. Allow the flavors to blend for at least 10 minutes before serving. Serve hot, at room temperature, or chill overnight for added flavor.

This recipe yields 6 servings.

Source:
The Vegan Chef at http://www.veganchef.com

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