There is a car commercial that is widely playing right now that focuses on the difference between AND and OR. They pick a common AND and speculate what it might be like if it were an OR. For instance, what if they stayed at a bed OR breakfast. The image is of them walking downstairs to finding other guests sleeping at the breakfast table with some faced down into bowls. The tag line is that it is better to have the AND. One of the versions of the commercials centers on sweet AND sour Chinese food. The image there is choosing sour and the horrible faces that the diners make when they take a bite of the sour chicken.
When I saw the commercial my first thought was, I bet I’d like the sour only better than the typical sweet and sour chicken. Let’s say I’m not a fan of the dish. Why not? I’m glad to tell you.
First, the sauce is radioactive red. Not a shade of red known to man, mind you. Not a sweet cherry or a fiery Tabasco, but a red you have only seen previously come out of a paint can. Secondly, the sauce is a sticky mess. It is goopy and gross. Lastly, the chicken has no flavor on its own. None. Wallpaper paste chicken would be more interesting.
When I saw this recipe for sweet and sour carrots I nearly skipped right over it. I read the ingredients and luckily didn’t find that evil red sauce, so I figured I’d give it a go.
These carrots had an interesting flavor. I cannot say that it was great or bad but interesting. The dill is a bit strong, so unless you love dill, cut it back.
A few common ingredients.
Making the sauce. OK. Take the ingredient amounts and halve them. Maybe even quarter them. It made waaaaaaaay too much sauce. I only put about half on the carrots and even then they were drowning in it.
It was a unique side dish.
Sweet and Sour Carrots or Copper Pennies
Prep Time: 0 hours 10 minutes | Cook Time: 0 hours 40 minutes
- 2 pounds carrots
- 1 can tomato soup
- 1 cup vegetable oil
- 1 cup sugar
- 2 cups vinegar
- 1 teaspoon dry dill
- 1 teaspoon salt
- 1 large green pepper, diced
- 1 large onion, diced
Dice carrots then cook in boiling water until tender yet crisp. Drain and allow to cool. Combine tomato soup, vegetable oil, sugar, vinegar, dry dill and salt and bring to a simmer. Let cool to room temperature. Pour mixture over carrots. Add green pepper and onion along with the mix and carrots.