Carrots With Olives And Twenty Cloves Of Garlic

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Servings: 4 Difficulty: Advanced
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Mediterranean-style classic side-dish that brings home-style flavor to your table
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This Mediterranean side-dish features Olive oil or canola oil 1 lb Carrots; cut into 1″ chunks, Onion 1/2 teaspoon Dried rosemary leaves. It delivers aromatic, well-seasoned taste. A reliable recipe that works well for everyday cooking. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

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Carrots With Olives And Twenty Cloves Of Garlic

Author: chefs-mate Cooking Method: , , , Cuisine: Courses:
Difficulty: Advanced
Servings: 4 Calories: 43.1

Description

This Mediterranean side-dish features Olive oil or canola oil 1 lb Carrots; cut into 1" chunks, Onion 1/2 teaspoon Dried rosemary leaves. It delivers aromatic, well-seasoned taste. A reliable recipe that works well for everyday cooking. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

Ingredients

Directions

  1. peeled & coarsely chopped 1/4 c Coarsely chopped olive meat 20 sm Garlic cloves; peeled, whole -(preferably oil-cured) 1 c Vegetable stock 1/4 ts Sea salt; or to taste PRESSURE COOKER: 1.
  2. Heat the oil in in the cooker and saute the onions and garlic until the onions are soft, about 2 minutes.
  3. Add the stock (watch for sputtering oil!) and bring to the boil.
  4. Add the carrots, rosemary, olives and salt.
  5. Lock the lid in place and over high heat bring to high pressure.
  6. Lower the pressure with a quick-release method.
  7. Remove the lid, tilting it away from you to allow any excess steam to escape.
  8. If the carrots are not quite done,
  9. set the lid back into
  10. place and
  11. let them
  12. cook in the residual steam for another minute or two.
  13. Serve the mixture in small bowls or lift out the solid ingredients with a slotted spoon and
  14. serve them on a plate, reserving any leftover liquid for cooking grains or adding to the soup pot.
  15. STANDARD STOVETOP: In a heavy 3-quart saucepan, follow steps 1 and 2.
  16. Bring to the
  17. boil , then
  18. reduce the
  19. heat and
  20. simmer , covered, until the carrots are tender, about 8 to 12 minutes.
  21. Follow step 4.
  22. VARIATION: Potatoes with Twenty Cloves of Garlic: Replace the carrots with small new potatoes about 1 ounce each, or larger thin-skinned potatoes
  23. cut into chunks.
  24. Cook them for 5 minutes under high-pressure, or 12 to 15 minutes standard stovetop method.
  25. Typed for you

Nutrition Facts

Servings 4

Amount Per Serving
Calories 43.1kcal
% Daily Value *
Total Fat 3.8g6%
Saturated Fat 0.3g2%
Cholesterol 0.0mg0%
Sodium 1.0mg1%
Total Carbohydrate 2.3g1%
Dietary Fiber 0.4g2%
Sugars 1.1g
Protein 0.3g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: boiling, canola, carrots, chunks, cloves, cut, dried, garlic, leaves, mediterranean, oil, olive, olives, onion, rosemary, sautéing, side-dish, simmering, steaming, teaspoon
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