INGREDIENTS
| 1 | pound | carrot, peeled and cut into |
| rounds 1/8 in thick, | ||
| 4 | cloves | garlic, chopped fine |
| 1/2 | t | salt |
| 1/2 | t | black pepper |
| 1/2 | t | sweet paprika |
| 1/4 | t | ground caraway |
| 1 | cup | water |
| 1 | T | white vinegar |
PROCEDURE
Put everything except the vinegar in a pan. Bring to a boil, then simmer, covered, over low heat for about 1/2 hour to integrate the seasonings. Remove the pan from the heat and stir in the vinegar.
Makes 6 servings.
Ted's Notes: I use lemon juice instead of
vinegar! And instead of grinding the caraway seeds, I crush them in a small
mortar and pestle.