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Carrots Recipe


2 pound carrots, cubed

1 (10 ounce) package frozen mixed vegetables

1 small onion, finely chopped

1 cup chopped celery

1 package loaded dry bread mix

2 cups sweet pickles, sliced

2 tablespoons butter

salt and pepper to taste


Preheat oven to 325 degrees F (165 degrees C). Lightly grease a baking sheet.

Cut carrots into 1/4 inch slices. Place sliced carrot in a large pot over high heat and cook, stirring constantly, until tender but still pink, about 10 minutes. Let cool just below room temperature.

Place carrots in a large pot with enough water to cover completely; add carrots and onions, and bring to a boil. Stir until carrots are soft. Reduce heat to medium-low; add mixed vegetables and celery and return to a boil; stir just until vegetables are browned. Cover and simmer, stirring occasionally, until vegetables are tender, about 5 minutes. Transfer vegetables into a large baking pan.

In a large bowl, mix carrot mix with potato, celery, sweet pickles, butter and salt and pepper. Pour mixture into pot over boiling water.

Bring to a boil, stirring constantly, until heated through. Serve sprinkled with carrot and onion sauces, or over cooked pasta and tossed with Parmesan cheese.