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
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|Serving Size: 1 Serving (471g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 23 (10%)|
|Amt Per Serving||% DV|
|Total Fat 2.5g||3 %|
|Saturated Fat 0.3g||1 %|
|Monounsaturated Fat 1g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 0mg||0 %|
|Sodium 324.6mg||11 %|
|Potassium 1601.5mg||42 %|
|Total Carbohydrate 48.6g||14 %|
|Dietary Fiber 13.7g||55 %|
|Sugars, other 34.9g|
|Protein 5.9g||8 %|
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Calories per serving: 222
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