- 2 pounds [1 kg] carrots
- 1 sweet green pepper
- 2 small onions
Sauce
- 1 [10-ounce / 284 mL] can tomato soup
- 1/4 cup [60 mL] oil
- 1 tablespoon [15 mL] Worcestershire sauce
- 1 pinch of salt
- 3/4 cup [190 mL] sugar
- 3/4 cup [190 mL] vinegar
- 1 teaspoon [5 mL] dry mustard
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- Slice the carrots and cook 30 minutes in boiling water.
- Drain.
- Remove membranes and seeds then cut sweet green pepper into strips; slice onions.
- Add drained carrots.
- Bring all sauce ingredients to a boil to melt the sugar; add to the vegetables.
- Leave to cool; refrigerated until cold before serving.
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