Carrots with Paprika and Capers |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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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 |
Directions:
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.
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