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Saturday, April 11, 2009

Carrot a la Provencal

Ingredients:

3 lb carrots
3 tbsp olive oil
3.5 oz (100 g) black olives cut in halves

Method:

Peel the carrots, and cut into medium cubes.

Pre-heat oil on a skillet with medium heating, put the carrots on the skillet, roll with hot oil, cover with a lid, and cook for about 20 minutes with low heating.

Then, add olives, salt, and pepper (optional), stir, and cook for 20 more minutes.

Check if there are enough spices, add if necessary, and serve.

Note:

You can vary this dish with different peppers, Provencal greens, and garlic.

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