| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Jewish |
|
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Sliced carrots |
|
|
Paprika |
|
|
Salt; (optional) |
|
|
Garlic powder |
|
|
Soup powder |
| 2 |
tb |
Vinegar |
| 1 |
tb |
Cumin |
INSTRUCTIONS
Cook carrots partially covered with water; add some oil, paprika, garlic
powder, and soup powder to taste. Cook until nearly done. Add the vinegar
and cumin. Cook until carrots are done. Let most of the water evaporate.
Should be fairly dry.
Posted to JEWISH-FOOD digest by Linda Shapiro <lss@coconet.com> on Nov 01,
1998, converted by MM_Buster v2.0l.
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