Ingredients
-
4
-
2
-
1
-
7
-
1/2
-
6
-
2
-
2
-
1/2
-
2
-
-
-
-
-
Directions
Carrots With Paprika and Capers, Cooking Light, JUNE 2004 Moroccan salad , Cooking Light, JUNE 2004 Moroccan salad
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Steps
|
1
Done
|
Heat Oil in a Large Nonstick Skillet Over Medium-High Heat. Add Paprika; Saut 30 Seconds. |
|
2
Done
|
Add Onion; Saut 5 Minutes or Until Tender. Add Carrot, Water, and Garlic; Reduce Heat to Medium-Low. |
|
3
Done
|
Cover and Cook 10 Minutes or Until Carrot Is Tender. |
|
4
Done
|
Add Capers, Vinegar, and Salt; Uncover and Cook 8 Minutes or Until Liquid Almost Evaporates. Sprinkle With Parsley. |
