Carrots in Sweet & Sour Sauce

1. 1

   Peel and slice carrots crosswise about 5 mm thick and cook in a small amount of water and drain.

2. 2

   Simmer the soup mix and water for 3 mins then add the vinegar, oil and half the sugar.

3. 3

   Simmer 2 mins, then taste, add more sugar if necessary.

4. 4

   Pour the dressing over the hot drained carrots.

5. 5

   Cover and leave in the dressing to cool.

6. 6

   (I preferred this dish hot).

7. 7

   You can add green pepper, leeks or celery to the carrots about 2 mints before they are cooked to give constrasting colaours, textures and flavours.

8. 8

   For a low calorie version you could replace the sugar with Splenda.

* Per serving · 4 servings · Values may vary.

No additional tips available.