Copper Penny Carrots

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Copper Penny Carrots to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Copper Penny Carrots, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 2 lbs. carrots, cleaned and sliced thin
• 1 green pepper, thinly sliced
• 1 med. onion, thinly sliced
• Salt and pepper as desired

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

SAUCE: 1/4 c. salad oil 1 tsp

Step 2: Technique & Execution

Worcestershire sauce 1 (10 oz.) can tomato soup, undiluted 1 tsp. yellow mustard 1/2 c. vinegar 20 packets Equal Cook carrots in covered pan in 1/2 inch of water, 8 minutes after boiling has started (so carrots are tender but still crunchy)

Step 3: Technique & Execution

Rinse in cold water to stop cooking

Step 4: Technique & Execution

In bowl, alternate layers of vegetables

Step 5: Technique & Execution

Sauce: Bring sauce ingredients to a boil, stirring occasionally

Step 6: Technique & Execution

Remove from heat