Glazed Carrots With Green Olives

By Sunset
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2 pounds carrots, peeled

1/4 cup (1/8 lb.) butter or olive oil

2 cloves garlic, peeled and sliced

2 tablespoons chopped Italian parsley

1 cup picholine or green ripe olives (7 oz.), pitted (see notes)

4 sprigs (4 in.) fresh thyme, rinsed

Salt and fresh-ground pepper

6 tablespoons whipping cream

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