Moroccan Carrots

• 2 pounds carrots, peeled and cut in quarters lengthwise
• 6 tablespoons water
• 6

Blanch peeled quartered carrots in water to cover until water boils. Drain; add 6 tablespoons each water and olive oil, 2 cloves garlic, and salt and freshly ground black pepper, and simmer until carrots are tender. Drain; add vinegar, and generous amounts of salt and pepper, and flavour to taste wit