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CATEGORY CUISINE TAG YIELD
Vegetables Vegan Vegan, Vegetables, Vegetarian 4 servings

INGREDIENTS

4 c Sliced carrots
2 tb Vinegar; *
1 tb Brown sugar; or more to taste
2 Cloves garlic; minced
1 ds Salt
1 ds Black pepper
Water if needed
Sliced onion; optional, or dried onion flakes, optional

INSTRUCTIONS

* Use any vinegar of your choice. This is one dish I like with plain white
vinegar. Although apple cider vinegar, rice wine vinegar, or even a
champagne vinegar work well, too.
Simply put everything into a pot, cover, and cook until the carrots are as
tender as you like. If you want a sauce, add 1/2 cup water or so and 1 tbsp
cornstarch at the end of cooking.
Per serving: 64 Calories; less than one gram Fat (3% calories from fat); 1g
Protein; 16g Carbohydrate; 0mg Cholesterol; 40mg Sodium Food Exchanges: 2
1/2 Vegetable; 1/2 Other Carbohydrates
Recipe by: Ellen C. Rakes  <ellen@elekta.com>
Posted to EAT-LF Digest by "Ellen C." <ellen@brakes.elekta.com> on Jan 18,
1999, converted by MM_Buster v2.0l.

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