With a little bit of love, this oil takes on the gorgeous color of spring carrots. The flavor is subtle and balanced by a bit of shallot and thyme. Use it in place of regular olive oil for vibrant dressings and vinaigrettes, although we love using it for drizzling and dipping. Try tossing it with delicate greens, using it finish sautéed vegetables, or spooning over seared fish fillets. Come spring, we also love a splash over fresh vegetables like peas, broccoli, or snap peas with a squeeze of lemon. Store in an airtight container in the refrigerator for up to 1 week—if it lasts that long.
Heat ¼ cup of the oil in a large saucepan over medium. Stir in carrots, salt, and sugar, and cook, stirring often, 5 minutes. Add shallots and thyme; cover and cook, stirring occasionally, until tender, about 15 minutes. Remove from heat, and let stand, covered, 5 minutes.
Working in batches, process carrot mixture and remaining 3 cups olive oil in a blender until coarsely chopped. Strain through a fine wire-mesh strainer, gently pressing on solids to extract as much oil as possible. Use carrot oil immediately or store in an airtight container up to 2 days.
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