Title: Carrots in Vinegar
Categories: Japanese, Condiment
Yield: 6 servings
1/2 lb Carrots thinly sliced (or
-broccoli or cauliflower)
1/2 c Vinegar
Place carrots in a small saucepan with the vinegar.
Bring vinegar to a boil; cover pan and reduce heat.
Cook at a simmer for about 8-10 min or until carrots
are tender and liquid is absorbed. Serve at room
temperature or chilled. Serve with a dressing such as
mayonnaise or garnish with salted black sesame seeds.
