This vibrant Mediterranean side dish transforms humble carrots into a deeply flavorful experience. Twenty whole cloves of garlic are gently cooked until sweet and soft, infusing the vegetable stock with a mellow, aromatic richness that lacks the sharp bite of raw garlic. Bright green or Kalamata olives add a necessary salty contrast and briny depth, while fresh rosemary contributes an earthy pine note. The carrots become tender and slightly sweet, absorbing the savory liquid. It is an ideal accompaniment to roasted meats, grilled fish, or hearty grains. Simple to prepare yet impressive in flavor, this dish brings rustic warmth to any dinner table, perfect for weeknight suppers or casual gatherings.
Carrots With Olives & Twenty Cloves Of Garlic
Description
This vibrant Mediterranean side dish transforms humble carrots into a deeply flavorful experience. Twenty whole cloves of garlic are gently cooked until sweet and soft, infusing the vegetable stock with a mellow, aromatic richness that lacks the sharp bite of raw garlic. Bright green or Kalamata olives add a necessary salty contrast and briny depth, while fresh rosemary contributes an earthy pine note. The carrots become tender and slightly sweet, absorbing the savory liquid. It is an ideal accompaniment to roasted meats, grilled fish, or hearty grains. Simple to prepare yet impressive in flavor, this dish brings rustic warmth to any dinner table, perfect for weeknight suppers or casual gatherings.Ingredients
Directions
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Peel 20 small garlic cloves, keeping them whole.
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Peel 1 lb of carrots and cut them into 1-inch chunks.
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Coarsely chop 1/2 cup of olive meat (preferably oil-cured).
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Heat the olive oil in a pressure cooker or heavy 3-quart saucepan over medium heat.
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Add the chopped onion and whole garlic cloves; sauté for about 2 minutes until the onions are soft.
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Pour in 1 cup of vegetable stock, watching for any sputtering oil.
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Add the carrot chunks, coarsely chopped olives, 1/2 teaspoon dried rosemary leaves, and 1/4 teaspoon sea salt (or to taste).
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If using a pressure cooker, lock the lid and bring to high pressure over high heat.
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If using a stovetop, bring the mixture to a boil, then reduce heat to low.
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Cover and simmer until the carrots are tender, about 8 to 12 minutes (or 5 minutes under high pressure).
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Release pressure carefully (if using a pressure cooker) by tilting the lid away to let steam escape.
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Check tenderness; if needed, let stand covered for 1-2 minutes more in residual heat.
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Serve warm, either in small bowls with some liquid or lifted with a slotted spoon.
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.
