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.