Ingredients Jump to Instructions ↓

  1. 1 tablespoon 15ml Olive oil or canola oil

  2. 1 tablespoon 15ml Onion - peeled & coarsely (large) ch

  3. 20 Garlic cloves; peeled - whole (small)

  4. 1 cup 237ml Vegetable stock

  5. 1 lb 454g / 16oz Carrots - cut into 1" chunks

  6. 1/2 teaspoon 2 1/2ml Dried rosemary leaves

  7. 1/4 cup 59ml Coarsely chopped olive meat -

  8. 1/4 teaspoon 1 1/3ml Sea salt - or to taste

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 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 quick-release 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 3-quart 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 thin-skinned potatoes cut into chunks. Cook them for 5 minutes under high-pressure, or 12 to 15 minutes standard stovetop method.


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