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.