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.