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Nutrition Facts
Serving Size 1 (139g) Recipe makes 8 servings The following items or measurements are not included below: red wine vinegar
Calories 73
Calories from Fat 23		(31%)
Amount Per Serving		%DV
	Total Fat 2.6g	4%
	Saturated Fat 0.4g	1%
	Monounsaturated Fat 1.7g
	Polyunsaturated Fat 0.4g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 277mg		11%
Potassium 364mg		10%
Total Carbohydrate 12.4g		4%
	Dietary Fiber 3.3g	13%
	Sugars 5.3g
Protein 1.4g		2%
Vitamin A 16540mcg		330%
Vitamin B6 0.2mg		10%
Vitamin B12 0.0mcg		0%
Vitamin C 9mg		15%
Vitamin E 0mcg		2%
Calcium 43mg		4%
Iron 0mg		3%
detailed view... how is this calculated?

Carrots With Paprika and Capers Recipe #338122

Cooking Light, JUNE 2004. Moroccan salad.

by dicentra

20 min | 5 min prep

SERVES 8

4 teaspoons olive oil
2 teaspoons sweet Hungarian paprika
1 cup diced sweet onion
7 cups diagonally cut carrots (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.

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Carrots With Paprika and Capers Recipe #338122

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