Title: Carrots with Olives & Twenty Cloves of Garlic
Categories: Vegetable Side dish
Yield: 4 Servings

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

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 12 to 15 minutes standard stovetop method.

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