Carrots boil (I cook in a slow cooker) until half cooked. Cut as you like (wedges, slices 2-4 cm)

In a pan melt the butter, add the grated carrots, sugar, Apple cider vinegar, broth and pepper. To close, bring to boil. Open the lid, reduce the heat and simmer until tender carrots (that were soft but not overcooked).

If you don't boil the carrots and immediately put out the raw, the process of quenching is increased. Vinegar and sugar can vary depending on your taste. It is important to remember 1 tbsp of vinegar 2 tbsp of sugar. The more sugar, the thicker the vrapcici. The dish can be eaten cold or hot. Optionally, you can play with your favorite spices.