Olive Oil-Poached Carrots & Shallots
Just like slow-poaching fish in olive oil, Colorado chef-farmer Eric Skokan has found that cooking hearty vegetables the same way is a winner. Not only is the resulting flavor fresh and pure, it gives the veggies a silky texture. Strain the oil (refrigerate for up to 4 days or freeze for up to 1 month) and use it as a base for a richly flavored vinaigrette or for basting fish or chicken.
EatingWell Magazine, December 2021
Gallery
Credit: Eric Wolfinger
Recipe Summary
Nutrition Profile:
Ingredients
Directions
Nutrition Facts
Serving Size:
1/2 cup Per Serving:
150 calories; fat 10g; sodium 173mg; carbohydrates 15g; dietary fiber 4g; protein 2g; sugars 7g; niacin equivalents 1mg; saturated fat 1g; vitamin a iu 14213IU; potassium 415mg.