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Carrots With Olives And Twenty Cloves Of Garl

Carrots With Olives And Twenty Cloves Of Garl comes together with Olive Oil Or Canola Oil, Lg Onion Peeled & Coarsely Chopped, Sm Garlic, Vegetable Stock, and Carrots. Serves 4. Scale it up or down for the number of people at the table.

Ingredients

• 1 tbsp
• 1
• 20
• 1 cup
• 1 lb
• 1/2 tsp
• 1/4 cup
• 1/4 tsp
• Pressure Cooker

Method (preview)

1. 1

   High pressure.

2. 2

   Lower the pressure with a quick-release method.

3. 3

   Remove the lid, tilting it away from you to allow any excess steam to escape.

4. 4

   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.

5. 5

   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.

6. 6

   Bring to the boil, then reduce the heat and simmer, covered, until the carrots are tender, about 8 to 12 minutes.

7. 7

   Follow step 4.

8. 8

   VARIATION: Potatoes with Twenty Cloves of Garlic

9. 9

   Replace the carrots with small new potatoes about 1 ounce each, or larger thin-skinned potatoes cut into chunks.

10. 10

    Cook them for 5 minutes under high-pressure, or 12 to 15 minutes standard stovetop method.

11. 11

    J. Sass ISBN: 0-688-10051-1 Typed for you by Karen