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 Garlic
The seven deadly sins ... Food, clothing, firing, rent, taxes, respectability and children. Nothing can lift those seven milestones from man's neck but money; and the spirit cannot soar until the milestones are lifted. |
| George Bernard Shaw |
The west wasn't won on salad. |
| ND Beef Council, billboard advertisement, 1990 |
In Mexico we have a word for sushi: bait. |
| José Simons |
This Recipe for Carrots With Olives & Twenty Cloves Of Garlic is one of thousands in the Recipes-to-go Fruit Cookbook.
There are four basic food groups, milk chocolate, dark chocolate, white chocolate, and chocolate truffles. |
| Unknown |
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This special feeling towards fruit, its glory and abundance, is I would say universal.... We respond to strawberry fields or cherry orchards with a delight that a cabbage patch or even an elegant vegetable garden cannot provoke. |
| Jane Grigson |
A man may be a pessimistic determinist before lunch and an optimistic believer in the will's freedom after it. |
| Aldous Huxley |
This is a recipe for Carrots With Olives & Twenty Cloves Of Garlic from the recipe cookbook of Recipes-to-go (Fruit)
Anyhow, the hole in the doughnut is at least digestible. |
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When women are depressed, they eat or go shopping. Man invade another country. It's a whole different way of thinking. |
| Elayne Boolser |
When women are depressed, they eat or go shopping. Man invade another country. It's a whole different way of thinking. |
| Elayne Boolser |
Sex is good, but not as good as fresh, sweet corn. |
| Garrison Keillor |
He who does not mind his belly will hardly will hardly mind anything else. |
| Samuel Johnson |
Non-cooks think it's silly to invest two hours' work in two minutes' enjoyment; but if cooking is evanescent, so is the ballet. |
| Julia Child |
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 Garlic Recipe brought to you by Recipes To-Go