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 would be nice.

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.

NOTES : The carrots are also good cold the next day - kind of like pickles. I like to
use the leftovers from both of these on salads.

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