Place the sliced carrots in a 3-quart saucepan with the vinegar, salt and just enough cold water to cover the carrots.

For a stew, it does not matter whether you add one or two cups of sliced carrots.

In a medium bowl, combine sliced carrot, celery, endive, beet and lettuce.

To refine it a little, strain cooking broth into a small saucepan, add remaining sliced carrots and bring to a boil over high heat.

Process sliced carrots, scallions, cilantro and jalapeno in a food processor until minced.

Add remaining ingredients except for the sliced carrots, minced coriander and chives.

Add the sliced carrots and simmer over medium heat until tender, about 3 to 5 minutes.

Acorna chose that moment, having finished all the sweet greens and the sliced carrots, to speak up.

The sliced carrots are cooked with orange and dill.

As a side dish, there are sliced carrots and snow peas seasoned with sesame seeds and cumin.