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Sunday, March 1, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

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Vegetables & Side Dishes
Contributed by: Mary Helen Hensley
  • 1 lb. baby carrots
  • 10 garlic cloves
  • 3 tablespoons olive oil
  • 1â�„2 tsp. salt
  • pepper
Place carrots in a 4-quart saucepan. Peel the garlic and cut in half lengthwise. Add to the carrots. Add olive oil, 51�2 ounces of water and salt and bring to boil. Reduce the heat to very low and cover the pan. Simmer for 30 minutes, or until carrots are tender, stirring several often. Transfer the carrots and garlic to a bowl. Cook the pan juices over a high heat for about 5 minutes until thick and syrupy. Toss with the carrots, adding salt and pepper to taste.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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