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Carrots with Paprika and Capers

Randy Mayor; Cindy Barr
Yield 8 servings (serving size: 3/4 cup)
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.

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

Nutrition 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

How to Make It

  1. 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.