| 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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