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Carrots with Ketchup Recipe


2 cups sliced Artichoke hearts

1 1/2 cups butter, softened

2 tablespoons packed brown sugar

1 tablespoon prepared mustard

1 teaspoon salt

1 cup frozen carrots

kosher salt, or to taste

8 green onions, chopped

8 slices mozzarella cheese, sliced


Preheat oven to 400 degrees F (190 degrees C). Butter a large pot and lightly grease rack.

In a medium saucepan over medium heat, melt the butter. Stir in the brown sugar, mustard, and salt. Bring to a boil; reduce heat and simmer, stirring until sugar is dissolved. Stir in carrots. Simmer, covered, until tender (about 2 hours).

Heat the butter in a small saucepan over medium heat. Combine the carrots and ketchup and season with salt and pepper. Simmer for 2 minutes.

Cut warm bread into thick pieces and sprinkle such sandwiches with ketchup and a pinch of chili powder.


MuuSSNuR writes:

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Good and easy but some people think it oversimplifies the recipe. I think this is a great starting point for a recipe. I used unsweetened applesauce instead of water. I added a dash of cinnimon and a half of a chopped apple. I know there was no need for artificial flavors but I thought they were helpful. I might try them with raisins next time.