Recipe: Carrots Provencal (using garlic and black olives)

CARROTS PROVENCAL

"The Mediterranean abounds in olives, and Provencal cuisine in particular makes wide use of this bounty. My friend Marise, a farmer who lives in my village and sells her carrots - picked that morning - at our local marche, gave me her recipe. The sweetness of new carrots blended with the distinct flavor and saltiness of black olives provides an attractive contrast in taste and looks. It also gives some more substance to carrots."

2 tablespoons olive oil
3 cups new carrots, peeled and cut diagonally*
2 garlic cloves, minced
30 or so black olives, pitted and halved
pepper and salt

In a skillet, heat the oil and cook carrots 10 minutes, covered.

Add garlic, stir, and continue cooking 10 minutes, covered.

Stir in olives, pepper, and a little salt (not too much because olives bring their own salt).

*To cut carrots diagonally, put your knife at an angle, and cut.

Source: My New Mediterranean Cookbook by Jeannette Seaver