Sweet and Salty Carrots with Olive Dressing.

Sweet and Salty Carrots with Olive Dressing.


Ingredients
2 lb medium carrots , peeled
NaN cup olive oil (or butter)
2 medium garlic cloves , peeled and sliced
2 tbsp chopped parsley
8 oz canned green olives , pitted
4 pinch fresh thyme , rinsed
1 pinch salt and pepper
6 tbsp light whipping cream


Directions
1 Slice carrots into 1/2-inch thick matchstick pieces. Combine carrots with 2 tablespoons butter in a slow-cooker.
2 Place lid on slow-cooker ad set on high. Cook 2 to 3 hours, or until carrots are soft. Stir only 2 times. Strain.
3 Ten minutes before serving time, heat the rest of the butter in a frying pan over medium heat. Mix in garlic and parsley and cook 1 minute. Add carrots, olives, thyme, and salt and pepper. Stir in cream, place lid on pan, and cook over medium-low heat 5 to 7 minutes; liquid should be thick when finished.

This can be made up to step 2 about 1 hour in advance. To pit olives, gently tap each one with a wooden mallet or the flat side of a knife blade; halve olive and pull out pit.