Carrots with olives and twenty cloves of garlic Recipe

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Carrots with olives and twenty cloves of garlic

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Carrot, Condiments, Garlic, Olives, Pressure, Side-dishes, Vegetables

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Ingredients:

Procedures:

1	Pressure cooker:
2	Heat the oil in in the cooker and saute the onions and garlic until the onions are soft, about 2 minutes.
3	Add the stock (watch for sputtering oil!) and bring to the boil.
4	Add the carrots, rosemary, olives and salt.
5	Lock the lid in place and over high heat bring to high pressure.
6	Lower the pressure with a quick-release method.
7	Remove the lid, tilting it away from you to allow any excess steam to escape.
8	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.
9	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.
10	standard stovetop: in a heavy 3-quart saucepan, follow steps 1 and Bring to the boil, then reduce the heat and simmer, covered, until the carrots are tender, about 8 to 12 minutes.
11	Follow step 4.
12	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.
13	Cook them for 5 minutes under high-pressure, or 12 to 15 minutes standard stovetop method.