Carrots with Olives and Twenty Cloves of Garlic
| Yield: | 4 Servings |
| Categories: | Pressure, Side dishes, Vegetables |
| 1 | tb | Olive oil or canola oil |
| 1 | lg | Onion peeled & coarsely chopped |
| 20 | sm | Garlic cloves; peeled, whole |
| 1 | c | Vegetable stock |
| 1 | lb | Carrots; cut into 1" chunks |
| 1/2 | ts | Dried rosemary leaves |
| 1/4 | c | Coarsely chopped olive meat (preferably oil-cured) |
| 1/4 | ts | Sea salt; or to taste |
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