This was delicious and a nice side dish to a beef roast. I deviated from the recipe and microwaved the carrots - I don't really know what a slow cooker would add to the process. It has a garlic flavor, but it is not overpowering. I bought large green olives at the Kroger salad bar, and couldn't get the pits out of them - I'll have to look for another vendor next time I make this. Anyway, the combination of carrots and green olives is unusual, but it really works.
Glazed Carrots with Green Olives
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.
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- Calories: 123
- Calories from fat: 71%
- Protein: 1.3g
- Fat: 9.7g
- Saturated fat: 4.9g
- Carbohydrate: 8.9g
- Fiber: 3.1g
- Sodium: 461mg
- Cholesterol: 23mg
- 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
- 1. 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.
- 2. 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.
- 3. 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.
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