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Yellow Carrots or Carrots in Sugar

4 servings

Ingredients

• 500 g Carrots
• 375 g Sugar
• 2.5 pcs Lemons

Instructions

1. Clean the carrots, cut them into fine strips, removing the core.
2. Boil them in water until very soft and place them on a sieve to drain.
3. Clarify the sugar, add the juice of 2-3 lemons, along with the carrots and lemon peel (previously boiled soft in water and cut in the same way), and cook until just enough juice remains to cover the carrots.
4. Fill the preserve into a sulfur-treated stoneware pot, cover with rum paper, and seal with a pig's bladder.

Modernized from a treasured 19th-century German cookbook.