Recipe - Carrots With Olives And Twenty Cloves Of Garlic

1 tablespoon Olive oil or canola oil
1 lg Onion
peeled & coarsely chopped
20 small Garlic cloves; peeled, whole
1 cup Vegetable stock
1 pound Carrots; cut into 1" chunks
One half teaspoon Dried rosemary leaves
One fourth cup Coarsely chopped olive meat
(preferably oilcured)
One fourth teaspoon 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 quickrelease 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 3quart 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 thinskinned potatoes cut
into chunks. Cook them for 5 minutes under highpressure, or 12 to 15
minutes standard stovetop method.

Source: Recipes from an Ecological Kitchen by Lorna J. Sass ISBN:
0688100511 Typed for you by Karen Mintzias

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip