Glazed Carrots with Green Olives

From Do-Ahead Holiday Recipes from Paula Wolfert, December 2003

Adapted from The Slow Mediterranean Kitchen: Recipes for the Passionate Cook by Paula Wolfert

Serves 4

Here winter carrots, cut into thick strips, are slow-cooked in their own moisture until swollen, succulent, and flavorful. The vivid taste of the carrots, the aroma of the olives, and the pungency of the thyme make this a great accompaniment to meat or poultry.

• 1 pound large organic carrots
  
• 2 tablespoons butter or olive oil
  
• 3 ounces picholine 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

1. 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.

2. 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.

3. 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.

4. 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.

Do-Ahead Holiday Recipes from Paula Wolfert

Slow-Roasted Chicken with Sausage and Porcini Dressing
Leeks Simmered in Olive Oil
Glazed Carrots with Green Olives

Weeknight Kitchen® is a free weekly e-mail newsletter full of new recipes and tips from Lynne and our guests.
Sign up »
This week's newsletter »

The Splendid Table®, is now available for free in podcast form. Follow the Sterns as they travel the country, hear all our unique and wonderful guests and, as always, Lynne takes your calls, downloaded direct to your computer every week.
Get the podcast

Get our recipes delivered straight to your iGoogle account with our new Google Gadget. It's free. It's easy. Find out how you can install this new feature on your Google Homepage.
Learn More