Here winter carrots, cut into thick strips, are slow-cooked in their own moisture until swollen, succulent, and flavorful. The vivid taste of the carrots, the aroma of the olives, and the pungency of the thyme make this a great accompaniment to meat or poultry.

Ingredients

• 1 pound large organic carrots
• 2 tablespoons butter or olive oil
• 3 ounces picholine olives (about 24)
• 1 large garlic clove, sliced
• 1 tablespoon chopped flat-leaf parsley
• 2 sprigs of thyme
• Salt and freshly ground pepper
• 3 tablespoons heavy cream

1. Peel the carrots, cut in half crosswise, quarter the thicker ends lengthwise, and halve the thinner ends. Place in an electric slow-cooker or a heavy skillet wide enough to hold the carrots in one layer.

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.