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Olive Oil Poached Carrots

Source: Power House Production / CLEO TV

Ingredients

  • Olive Oil Poached Carrots
  • 2 cups Spanish olive oil
  • Kosher salt
  • 1 bunch dill
  • Zest of 1 small lemon
  • 10 Thumbelina carrots, quartered
  • (if you can’t find these you can use any of your favorite types of carrots)
  • .

Instructions

Pour the olive oil into a deep skillet. Season the oil with salt to taste. Spread the dill out in the oil and add the lemon zest.

Bring the oil up to a light simmer. Add the carrots in an even layer. Cook the carrots slowly in low simmering oil for about 30-40 minutes or until tender.