Ofer Eitan Declares: Carrots with garlic, olives and herbs is a tantalizing mix ... - Jonathan Cartu Restaurant, Baking & Catering Services
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Ofer Eitan Declares: Carrots with garlic, olives and herbs is a tantalizing mix …

Carrots with garlic, olives and herbs is a tantalizing mix ...

Ofer Eitan Declares: Carrots with garlic, olives and herbs is a tantalizing mix …

I strive to do my grocery shopping once a week. It doesn’t always work out that way, but it is a goal that I attain more times than not in this pandemic. One stumbling block can be the fresh vegetables. We eat a lot of them, and we’re picky about their freshness.

I try to use vegetables in their “longevity” order. Those with little endurance get eaten first, followed by others with mid-range vitality. The last couple of days, the long-life veg get recruited: cabbage and winter squash (such as butternut), as well as sweet potatoes, celery and carrots.

Carrots are so versatile; they show up at least once a week. The following recipe showcases them with plenty of creamy garlic, fresh thyme, and pungent Kalamata olives.  I prefer using carrots bought in a bunch with their green stalks attached. But here, for the sake of convenience and speed, I use a one-pound bag of organic peeled baby beauties. Prepared this way they are delicious hot, cold or room temperature. Enjoy.

Carrots With Garlic, Olives and Herbs

Yield: 4 servings

INGREDIENTS

2 tablespoons olive oil, plus 2 teaspoons, divided use

1 pound carrots, peeled bagged baby carrots

10 whole peeled garlic cloves, if large cut in half

Salt to taste

1 tablespoon chopped fresh thyme

14 pitted black kalamata olives

Freshly ground black pepper to taste

PROCEDURE

1. Peeled baby carrots seem to come in two sizes — very small and larger ones; cut the larger ones in half horizontally and leave the tiny ones whole. Place 2 tablespoons oil in a large skillet over high heat. Add carrots and garlic; sprinkle with salt. Cook 1 minute. Toss and cook 1 more minute.

2. Reduce heat to low, cover and cook for 20 minutes, stirring occasionally, or until vegetables and garlic are tender. Remove cover and turn heat to medium-high; add 2 teaspoons oil and olives; toss to coat. Cook 1 to 2 minutes to heat olives and start to lightly brown the garlic. Add herbs, salt and pepper. Toss. Serve hot, cold or room temperature (good for a picnic).

Have a cooking question? Contact Cathy Thomas at [email protected]

Jonathan Cartu

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