Directions:
- Peel and slice the carrots into rounds; boil in lightly salted water until just tender.
- Meanwhile prepare the 'dersa' (sauce). In a grinder or mortar and pestle, grind the garlic, hot pepper and red pepper (paprika) with the caraway seeds and some salt (to taste).
- Add 1 tbsp water to the sauce. Mix the sauce with the oil and combine well. Drain the carrots. Pour the sauce over the carrots and return to to a low heat. Cover and cook on low for a few minutes to allow the carrots time to take on the flavour of the sauce.
- Add the vinegar and serve hot or cold (room temp!).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 148.27 Kcal (621 kJ) | ||
| Calories from fat | 93.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.34g | 16% | |
|---|---|---|---|
| Sodium | 87.18mg | 4% | |
| Potassium | 425.79mg | 9% | |
| Total Carbs | 13.68g | 5% | |
| Sugars | 6.33g | 25% | |
| Dietary Fiber | 4.1g | 16% | |
| Protein | 1.52g | 3% | |
| Vitamin C | 8.3mg | 14% | |
| Vitamin A | 1.3mg | 42% | |
| Iron | 0.2mg | 1% | |
| Calcium | 48.8mg | 5% | |
| Amount Per 100 g | |||
| Calories | 103.06 Kcal (431 kJ) | ||
| Calories from fat | 64.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.18g | 16% | |
|---|---|---|---|
| Sodium | 60.59mg | 4% | |
| Potassium | 295.94mg | 9% | |
| Total Carbs | 9.51g | 5% | |
| Sugars | 4.4g | 25% | |
| Dietary Fiber | 2.85g | 16% | |
| Protein | 1.06g | 3% | |
| Vitamin C | 5.7mg | 14% | |
| Vitamin A | 0.9mg | 42% | |
| Iron | 0.1mg | 1% | |
| Calcium | 33.9mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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