Carrots with Capers
600g young carrots, cut into short lengths
2 tbsp extra virgin olive oil
2 cloves garlic, crushed
¼ tsp sea salt
freshly ground black pepper to taste
2 tbsp capers,roughly chopped
1 tbsp finely chopped parsley
Heat the oil over a low heat and add the garlic. Cook gently until a pale brown, then add the carrots. Stir to coat in the garlic oil, then sprinkle over a seasalt and black pepper and pour in ¼ cup of water. Cover and cook for 10 minutes then remove the lid and continue cooking for another 5 minutes or until the water has evaporated.
Five minutes before serving time add the capers and parsley and heat through.