Carrots in Vinegar

         Yield: 6 Servings
Categories: Condiments, Japanese

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.