Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Sliced carrots |
| \N \N | Paprika |
| \N \N | Salt; (optional) |
| \N \N | Garlic powder |
| \N \N | Soup powder |
| 2 tablespoons | Vinegar |
| 1 tablespoon | Cumin |
Cook carrots partially covered with water; add some oil, paprika, garlic powder, and soup powder to taste. Cook until nearly done. Add the vinegar and cumin. Cook until carrots are done. Let most of the water evaporate.
Should be fairly dry.
Posted to JEWISH-FOOD digest by Linda Shapiro <lss@...> on Nov 01, 1998, converted by MM_Buster v2.0l.