| 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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