Carrots with Paprika and Capers

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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…


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


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.