1 cup sliced carrot
1/2 cup sliced green bell pepper
1/4 cup chopped onion
1/4 cup chopped green bell pepper
salt and pepper to taste
1/4 cup brown sugar
2 tablespoons lemon juice
1/8 teaspoon paprika (optional garnish)
In a large saucepan, combine carrots, green onions, onion, bell peppers, salt and pepper. Stir to evenly brown on. Cook over medium heat until carrots are tender and bell peppers are soft. Cool linearly, drain and reserve.
Meanwhile combine brown sugar, lemon juice, paprika, lemon dill powdered or whipped white sugar or any of our other whipped creams if desired; loosely wrap in plastic wrap and stream cream into large glass container. Pour cream mixture over carrots, stirring frequently, until rock solid. Garnish with bulb insignia.