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Recipe Name: Carrots With Olives And Twenty Cloves Of Garlic Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Vegetables Comments:
Course: Side Dish  
Preparation Time:
Number of Servings: 4

1 Tablespoon(s) Olive oil or canola oil
1 Onion
peeled & coarsely chopped
20 Garlic cloves, peeled whole
1 Cup(s) Vegetable stock
1 Pound(s) Carrots, cut into 1" chunks
1/2 Teaspoon(s) Dried rosemary leaves
1/4 Cup(s) Coarsely chopped olive meat
preferably oil-cured
1/4 Teaspoon(s) Sea salt, or to taste
PRESSURE COOKER: Heat the oil in in the cooker and saute the onions
and garlic until the onions are soft, about 2 minutes. Add the stock
(watch for sputtering oil!) and bring to the boil. Add the carrots,
rosemary, olives and salt. 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. 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 File

Nutrition (calculated from recipe ingredients)
Calories: 62
Calories From Fat: 3
Total Fat: <1g
Cholesterol: 0mg
Sodium: 165.2mg
Potassium: 418.2mg
Carbohydrates: 14.4g
Fiber: 3.8g
Sugar: 7g
Protein: 1.5g

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