Friday, June 5, 2009

Carrots with Paprika and Capers

This side dish hails from Morocco - as is typical of many Moroccan salads, you can make it up to a day ahead and chill, to let the flavors blend. Bring it back to room temperature before serving.

Heat 2 teaspoons olive oil in a medium skillet over medium-high heat. Add 1 teaspoon paprika, and cook for 30 seconds. Add 1/2 cup diced sweet onion and saute 5 minutes. Stir in 3 and 1/2 cups (1/8-inch thick) diagonally sliced carrot, 1/4 cup water and 3 minced garlic cloves; cover and cook for 10 minutes.

Add 1 tablespoon capers, 1 tablespoon red wine vinegar and 1/4 tsp. salt. Cook, uncovered, for 8 minutes. Sprinkle with 1 tablespoon chopped parsley.

3/4 cup is 90 calories - you'll have 4 side servings, but this easily doubles if you want to feed a larger crowd!

sweet onion $0.92
carrots $1.80
parsley $1.69

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The Vegan Pantry

  • Vegan yogurt - Whole Soy
  • Vegan milk - Silk
  • Vegan Feta - Sunergia
  • Vegan Cheese - Galaxy Foods
  • Vegan Eggs - Ener-G
  • Vegan Butter - Earth Balance