1 tbsp olive oil or canola oil
1 large onion peeled & coarsely chopped
20 small garlic cloves, peeled, whole
1 cup vegetable stock
1 lb carrots, cut into 1 chunks
1/2 tsp dried rosemary leaves
1/4 cup coarsely chopped olive meat (prefer, ably oil-cured)
1/4 tsp sea salt, or to taste
A Recipe for
Carrots With Olives & Twenty Cloves Of Garl
Eat little, sleep sound. |
| Iranian Proverb |
Vegetables are interesting but lack a sense of purpose when unaccompanied by a good cut of meat. |
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One cannot think well, love well, sleep well, if one has not dined well. |
| Virginia Woolf |
This Recipe for Carrots With Olives & Twenty Cloves Of Garl is one of thousands in the Recipes-to-go Fruit Cookbook.
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Eat, drink, and be merry, for tomorrow you may work. |
| Anonymous |
A nickel will get you on the subway, but garlic will get you a seat. |
| Old New York Proverb |
This is a recipe for Carrots With Olives & Twenty Cloves Of Garl from the recipe cookbook of Recipes-to-go (Fruit)
I bake all the time, but I don't like to eat the cookies when they're done. I just like the dough. |
| Sharon Stone |
What my mother believed about cooking is that if you worked hard and prospered, someone else would do it for you. |
| Nora Ephron |
You don't sew with a fork, so I see no reason to eat with knitting needles. |
| Miss Piggy, on eating Chinese Food |
It would be nice if the Food and Drug Administration stopped issuing warnings about toxic substances and just gave me the names of one or two things still safe to eat. |
| Robert Fuoss |
Edible, adj.: Good to eat, and wholesome to digest, as a worm to a toad, a toad to a snake, a snake to a pig, a pig to a man, and a man to a worm. |
| Ambrose Bierce |
A dessert without cheese is like a beautiful woman with only one eye. |
| Anthelme Brillat-Savarin |
PRESSURE COOKER:
1. Heat the oil in in the cooker and saute the onions and garlic
until the onions are soft, about 2 minutes.
2. Add the stock (watch for sputtering oil!) and bring to the boil.
Add the carrots, rosemary, olives and salt.
3. Lock the lid in place and over high heat bring to high pressure.
Lower the pressure with a quick-release method. Remove the lid,
tilting it away from you to allow any excess steam to escape. If the
carrots are not quite done, set the lid back into place and let them
cook in the residual steam for another minute or two.
4. Serve the mixture in small bowls or lift out the solid
ingredients with a slotted spoon and serve them on a plate, reserving
any leftover liquid for cooking grains or adding to the soup pot.
STANDARD STOVETOP: In a heavy 3-quart saucepan, follow steps 1 and 2.
Bring to the boil, then reduce the heat and simmer, covered, until
the carrots are tender, about 8 to 12 minutes. Follow step 4.
VARIATION: Potatoes with Twenty Cloves of Garlic: Replace the carrots
with small new potatoes about 1 ounce each, or larger thin-skinned
potatoes cut into chunks. Cook them for 5 minutes under
high-pressure, or 12 to 15 minutes standard stovetop method.
Source: Recipes from an Ecological Kitchen - by Lorna J. Sass ISBN:
0-688-10051-1 Typed for you by Karen Mintzias
Serves: 4
Carrots With Olives & Twenty Cloves Of Garl Recipe brought to you by Recipes To-Go