NOTES: You can prepare these carrots through step 2 up to 1 hour before serving. If you don't have an electric slow-cooker, use a heat diffuser or flame tamer over a stovetop burner; check www.surlatable.com, www.cooking. com, or hardware stores. To pit olives, gently tap each one with a wooden mallet or the flat side of a knife blade; halve olive and pull out pit.
2 pounds carrots, peeled
1/4 cup (1/8 lb.) butter or olive oil
2 cloves garlic, peeled and sliced
2 tablespoons chopped Italian parsley
1 cup picholine or green ripe olives (7 oz.), pitted (see notes)
4 sprigs (4 in.) fresh thyme, rinsed
Salt and fresh-ground pepper
6 tablespoons whipping cream
How to Make It
Cut carrots in half crosswise, then lengthwise into 1/2-inch-thick sticks. Put carrots and 2 tablespoons butter in an electric slow-cooker (4 1/2 qt. or larger) or a heavy 12-inch frying pan.
If using a slow-cooker, cover and set heat to high. Cook, stirring twice, until carrots are very tender when pierced, 2 to 3 hours. Drain. If using a heavy frying pan, set on a heat diffuser over a burner on low heat (see notes). Add 3 tablespoons water, cover with a round of cooking parchment and a tight-fitting lid, and follow cooking instructions for slow-cooker.
About 10 minutes before serving, melt remaining 2 tablespoons butter in an 11- to 12-inch frying pan over medium heat. Add garlic and parsley and stir until garlic softens, about 1 minute. Stir in carrots, olives, thyme, and salt and pepper to taste. Add cream, cover, and cook over medium-low heat until carrots are hot and cream is thickened and coats the carrots, 5 to 7 minutes. Pour into a serving dish.