Carrots with olives & twenty cloves of garlic
Yield: 4 Servings
Ingredients:
- 1 tb Olive oil or canola oil
- 1 lg Onion - peeled & coarsely chopped
- 20 sm Garlic cloves; peeled whole
- 1 c Vegetable stock
- 1 lb Carrots; cut into 1" chunks
- 1/2 ts Dried rosemary leaves
- 1/4 c Coarsely chopped olive meat -(preferably oil-cured)
- 1/4 ts Sea salt; or to taste
Instructions:
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
