| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Veg05 |
1 |
servings |
INGREDIENTS
| 1/2 |
c |
Cider vinegar |
| 1 |
tb |
Granulated sugar |
| 1 |
|
Clove garlic; halved |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Mustard seed |
| 1 |
|
Bay leaf |
| 4 |
md |
Carrots pared and sliced 1/8 inch thick |
INSTRUCTIONS
In a medium nonreactive saucepan, add vinegar, sugar, garlic, salt,
mustard seeds and bay leaf; bring to a boil. Stir in sliced carrots,
cover and return to a boil. Reduce heat to low; simmer until carrots
are softened, but still crisp, 8 - 10 minutes.
Rinse carrots in colander under cold running water; remove bay leaf
and serve.
Serving: generous 1/2 cup provides: 64 calories, 0 grams fat, 309 mg
sodium
Per serving: 208 Calories; 1g Fat (5% calories from fat); 4g Protein;
52g Carbohydrate; 0mg Cholesterol; 1169mg Sodium Food Exchanges: 1/2
Starch/Bread; 5 1/2 Vegetable; 1 Other Carbohydrates
NOTES : Pungent and spicy with a hint of heat, these crispy chips are
absolutely addictive. [Asha]
Recipe by: Weight Watchers, May 1996
Converted by MM_Buster v2.0l.
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