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Copper Pennies - a surprisingly good dish

juneroses Z9a Cntrl Fl

2 years ago

For many years, I've seen a recipe for Copper Pennies, a carrot dish. One of the ingredients is tomato soup. The combo sounded horrible. But earlier this week I was asked to bring a vegetable dish to a BBQ. The hostess was less than enthusiastic when I said red cabbage and apples (doesn't agree with her). Copper Pennies came to mind (why, I don't know) and I decided this was the decade I would finally give it a try.

The recipe suggested making it ahead to allow the flavors to marinate so I made it Wednesday for the BBQ today (Saturday). It was served cold.

Wow, so delicious; the hostess & several other guests gave it a thumbs up too. The tomato soup surprised them also. Probably not a good dish for someone watching their sugar intake though.

There were leftovers (hurrah) so I can enjoy it again.

I followed Paula Deen's recipe since it was the first one that popped up on a search. However I only made 1/2 the amount of sauce called for and it was more than enough for the 2 lbs. of carrots.

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Comments (3)

chloebud
2 years ago
My mom used to make “marinated carrots” that sound similar and were tasty. I’ll have to see if I have her recipe.
Lars
2 years ago
last modified: 2 years ago
I looked at Paula Deen's recipe, and that does look like a lot of sugar - it is really necessary? Carrots are already sweet. I would have to reduce the sugar to no more than 1/4 cup (down from one cup) if I were going to make this recipe. This recipe uses 2 Tbsp (brown) sugar for 1 pound of carrots vs one cup for two pounds in Paul's recipe.

Incidentally, I never peel carrots - they do not have a peel the way potatoes do - I just scrub them really well, and this removes any roots they may have.
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juneroses Z9a Cntrl Fl
Original Author
2 years ago
Good idea on the sugar, Lars. I prepped the raw carrots the lazy way - used frozen pre-cut crinkle ones.

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