Crockpot Glazed Carrots with Green Olives

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Crockpot Glazed Carrots with Green Olives

 

1 pound large carrots

2 tablespoons butter or olive oil

3 ounces olives, about 24

1 large garlic clove, sliced

1 tablespoon chopped flat-leaf parsley

2 sprigs of thyme

salt and freshly ground pepper

3 tablespoons heavy cream I used soy milk

 

Peel the carrots, cut in half crosswise, quarter the thicker ends lengthwise,

and halve the thinner ends. Place in an electric slow-cooker or a heavy skillet

wide enough to hold the carrots in one layer.

Add half the butter, cover the slow-cooker, set the heat to high, and cook,

stirring once, for 2 to 3 hours, or until very tender. If substituting a skillet

on top of the stove, set on a heat diffuser over very low heat. Add a few

tablespoons water, cover with a round of parchment paper and a tight-fitting

lid, and cook until very tender, about 1 hour.

Drain the carrots on paper towels and let rest. Meanwhile, pit the olives by

gently tapping each one with a wooden mallet, halve, remove the pit, rinse, and

drain.

About 10 minutes before serving, melt the remaining butter in a medium skillet

over moderate heat. Add the garlic and parsley and cook, stirring, for 1 minute.

Add the carrots, thyme, olives, and salt and pepper. Cook, stirring, until

glazed. Pour in the cream, cover, and reduce the heat to low. Cook for 5 minutes

and serve.

Serves 4.

 

 

 

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