Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetables Side dish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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
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
