Carrots with Tomatoes

Ingredients

• 2 cups of sliced young carrots
• 1 tablespoon vegetable butter
• 1/2 sweet bell pepper cut into small dice
• 2 cups stewed tomatoes
• salt to taste

Method

1. 1

   Cook the sliced carrots in water barely to cover and salt to taste until tender and the water is reduced down almost dry.

2. 2

   Put vegetable butter into a small saucepan, add sweet bell pepper, and let simmer until softened.

3. 3

   Add stewed tomatoes, the stewed carrots, salt, and let simmer together for 15 minutes; then serve.

As published

This recipe was extracted from Science of food & cookery (1921) by H. S. Anderson, page 95. The excerpt below is the record exactly as published.

CARROTS WITH TOMATOES Cook 2 cups of sliced young carrots in water barely to cover and salt to taste, until they are tender and the water is reduced (USE LEVEL MEASUREMENTS FOR ALL INGREDIENTS.) 165 SCIENCE of FOOD and COOKERY down almost dry. • Put I tablespoon vegetable butter into a small saucepan, add y2 sweet bell pepper cut into small dice, and let simmer until softened. Add 2 cups stewed tomatoes

Cook this with the app: pantry check, scaling, and the assistant.