Carrots with Paprika and Capers

Carrots with Paprika and CapersRecipe
Randy Mayor; Cindy Barr
Like most Moroccan salads, this can be made up to a day ahead and chilled. For the best flavor, bring it back to room temperature before serving.

Yield:

8 servings (serving size: 3/4 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 89
Caloriesfromfat 26 %
Fat 2.6 g
Satfat 0.4 g
Monofat 1.7 g
Polyfat 0.3 g
Protein 1.9 g
Carbohydrate 16 g
Fiber 4.3 g
Cholesterol 0.0 mg
Iron 0.9 mg
Sodium 315 mg
Calcium 46 mg

Ingredients

4 teaspoons olive oil
2 teaspoons Hungarian sweet paprika
1 cup diced sweet onion
7 cups (1/8-inch) diagonally cut carrot (about 2 pounds)
1/2 cup water
6 garlic cloves, minced
2 tablespoons capers
2 tablespoons red wine vinegar
1/2 teaspoon salt
2 tablespoons chopped fresh parsley

Preparation

Heat oil in a large nonstick skillet over medium-high heat. Add paprika; sauté 30 seconds. Add onion; sauté 5 minutes or until tender. Add carrot, water, and garlic; reduce heat to medium-low. Cover and cook 10 minutes or until carrot is tender. Add capers, vinegar, and salt; uncover and cook 8 minutes or until liquid almost evaporates. Sprinkle with parsley.