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Randy Mayor; Cindy Barr Photo by: Randy Mayor; Cindy Barr

Carrots with Paprika and Capers

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.

Cooking Light JUNE 2004

  • Yield: 8 servings (serving size: 3/4 cup)

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.

Nutritional Information

Amount per serving
  • Calories: 89
  • Calories from fat: 26%
  • Fat: 2.6g
  • Saturated fat: 0.4g
  • Monounsaturated fat: 1.7g
  • Polyunsaturated fat: 0.3g
  • Protein: 1.9g
  • Carbohydrate: 16g
  • Fiber: 4.3g
  • Cholesterol: 0.0mg
  • Iron: 0.9mg
  • Sodium: 315mg
  • Calcium: 46mg
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Carrots with Paprika and Capers recipe

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