Sautéed Olives and Carrots with Preserved Lemon and Thyme

Preparation info
  • Serves

    6 to 8

    • Difficulty


Appears in
Mediterranean Vegetarian Feasts

By Aglaia Kremezi

Published 2014

  • About

“This preparation is a recipe from my father,” writes French chef Guy Gedda, describing a combination of sautéed carrots and olives, cooked either with milk or rich, thick crème fraîche. Sweet carrots and salty-bitter olives complement one another beautifully, probably better than the braised onions and olives that have been in my repertoire of quick bites for years. Inspired by Gedda’s dish, I decided to rework my mother’s recipe for carrots with orange juice and olive oil, as I remember t