2. Add half the butter, cover the slow-cooker, set the heat to high, and cook, stirring once, for 2 to 3 hours, or until very tender. If substituting a skillet on top of the stove, set on a heat diffuser over very low heat. Add a few tablespoons water, cover with a round of parchment paper and a tight-fitting lid, and cook until very tender, about 1 hour.
3. Drain the carrots on paper towels and let rest. Meanwhile, pit the olives by gently tapping each one with a wooden mallet, halve, remove the pit, rinse, and drain.
4. About 10 minutes before serving, melt the remaining butter in a medium skillet over moderate heat. Add the garlic and parsley and cook, stirring, for 1 minute. Add the carrots, thyme, olives, and salt and pepper. Cook, stirring, until glazed. Pour in the cream, cover, and reduce the heat to low. Cook for 5 minutes and serve.
When Marvin Gapultos had a craving for adobo but didn’t know how to make it, he decided to learn his family’s recipes. Since then, he has shared the flavors of Filipino food through his Los Angeles-based food truck The Manila Machine, on his blog Burnt Lumpia, and in The Adobo Road Cookbook.