So far as side dishes go, you can’t do better than these poached carrots. The treatment they receive calls for any kind of carrot you see fit, a cup full of extra virgin olive oil, plenty of chopped parsley and pinch of salt. Am I missing anything? Nope! My latest cookbook explains a humble, yet amazing poaching method that elevates carrots faster than Bugs Bunny can say, “What’s up, doc?” In addition to parsley, these carrots love poaching with fennel, spring onions and celery.
Face it. It’s the simplicity you need right now with so few days between now and Christmas. This is a brilliant one to add to your year-round repertoire as it’ll work for all the special holiday dinners in 2018, too. In my book, SUNDAY BEST DISHES: A COOKBOOK FOR PASSIONATE COOKS, this recipe shares prime real estate with its sister side dish, Saucy Succotash; to get and entire collection of weekend inspired yumminess, please click the Amazon link to purchase. Oh, and don’t forget to email me at firstname.lastname@example.org with your home address, so I can personalize the first page with a little note: from one passionate cook to another!
Carrots Poached in Olive Oil
MAKES 4 SERVINGS
¼ cup olive oil
1 bunch carrots, peeled, green tops removed
½ teaspoon kosher salt
½ teaspoon coarse black pepper
2 tablespoons chopped fresh parsley
Heat a skillet over medium heat. Pour the olive oil into the bottom of the pan. Place the carrots into the skillet. Pour enough water to come up 1-inch from the bottom of the skillet. Bring the liquid to a simmer. Cover the skillet with a lid. Cook until the carrots are fork tender, about 5 to 10 minutes depending on the size of the carrots. Season with salt and pepper. Sprinkle with fresh parsley.