Glazed carrots with olives from Essential Pépin: More Than 700 All-Time Favorites from My Life in Food (page 419) by Jacques Pépin

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Notes about this recipe

  • L.Nightshade on August 01, 2012

    I made this dish as part of a dinner for a largish group, so I doubled the recipe. I don't always like the baby carrots sold in bags, but I couldn't find any bundled carrots, so I bought a couple bags of organic babies. They were very tasty, as it turned out, even just for raw munching. I used oil cured Moroccan olives, and pitting the olives was the only real labor involved in this easy dish. I think perhaps I should have halved the olives, just for a more even distribution. I didn't really get a glaze as described, just a trace of a buttery coat. I thought this dish was quite good, and very colorful. I'm happy to have some leftover, as they still taste quite nice the next day.

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