Savory Carrots With Paprika and Capers
"This is my favorite way to eat cooked carrots! The carrots and onion are sweet, the garlic adds some savory, and the paprika adds such an interesting complimentary flavor! If you dislike cooked carrots, try this one...you will not be disappointed!
The recipe calls for a special paprika, but to be honest I've only used regular. Soon I'll be getting the Sweet Hungarian, so I'll update with new comments after I've tried it.
"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."
-from Cooking Light JUNE 2004"
- Ready In:
- 45mins
- Ingredients:
- 10
- Serves:
-
8
ingredients
- 4 teaspoons olive oil
- 2 teaspoons sweet Hungarian paprika
- 1 cup sweet onion, diced
- 7 cups carrots, diagonally cut 1/8-inch or 2 lbs carrots
- 1⁄2 cup water
- 6 garlic cloves, minced
- 2 tablespoons capers
- 2 tablespoons red wine vinegar
- 1⁄2 teaspoon salt
- 2 tablespoons fresh parsley, chopped
directions
- 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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RECIPE SUBMITTED BY
All-Natural-Nut
United States
I love old fashioned cooking; as traditional as you can get. Also, I tend to care more about nutrition than flavor; although my DH cares more about restaurant-quality-flavor than nutrition. So my recipes are likely to be a nice blend of both (Of course the traditional recipes have a tendency to have amazing flavor AND nutrition anyway!)
Also, I am willing to do the extra work that releases the most nutrition in a recipe, so mine will not necessarily be the easiest recipes. On the other hand, I'm a freak for efficiency, so you can bet I'll find the simplest way to capture it all.
