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theguardian.com
By theguardian.com

Carrots with wild garlic and olives

Instructions
Cook:5h 40min
This is an excellent recipe for good carrots, but not best suited to the flavourless, unwieldy roots that you can bung into a stock or soup base. If you have a local farmers’ market or your supermarket has the lovely looking carrots still with their tops, then it’s worth splashing out. Steaming rather than boiling them will slightly heighten their flavour and give them a better texture. If you can’t find any wild garlic, add five cloves from a bulb at the start along with the carrots, and a small bunch of parsley at the end instead
Updated at: Wed, 07 May 2025 01:10:29 GMT

Nutrition balance score

Great
Glycemic Index
44
Low
Glycemic Load
4
Low

Nutrition per serving

Calories136.7 kcal (7%)
Total Fat9.1 g (13%)
Carbs10.1 g (4%)
Sugars4.3 g (5%)
Protein1.3 g (3%)
Sodium203.9 mg (10%)
Fiber2.9 g (10%)
% Daily Values based on a 2,000 calorie diet

Notes

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