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Olive Oil Poached Carrots

A masterclass in thermal liquid emulsion and vegetable architecture. By gently poaching whole root vegetables in a shallow, covered bath of water and high-quality olive oil, the carrots become deeply tender while absorbing the rich lipids, finished with a bright flourish of fresh parsley.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Side Dish
Ingredients Method

Ingredients
  

The Poaching Emulsion & Harvest
  • ¼ cup high-quality extra virgin olive oil
  • 1 bunch fresh carrots peeled, green tops removed
  • Water enough to fill skillet 1-inch deep
The Seasoning & Finish
  • ½ teaspoon kosher salt
  • ½ teaspoon coarse black pepper
  • 2 tablespoons fresh parsley finely chopped

Method
 

The Emulsion Build
  1. Place a large, heavy-bottomed skillet over medium heat.
  2. Pour the ¼ cup of extra virgin olive oil directly into the bottom of the dry pan to warm the lipids.
  3. Lay the peeled, whole carrots flat in the skillet, ensuring they are positioned in a single, even layer for uniform cooking.
  4. Carefully pour enough fresh water into the skillet so that the liquid rises exactly 1-inch from the bottom of the pan, partially submerging the carrots in the water and oil.
The Thermal Poach
  1. Bring the liquid to a gentle, rolling simmer.
  2. Immediately cover the skillet tightly with a lid to trap the thermal steam.
  3. Allow the carrots to poach undisturbed until they are completely fork-tender, about 5 to 10 minutes (cooking time will vary slightly depending on the thickness of the carrots).
The Glaze & Finish
  1. Remove the lid. The water should be mostly evaporated, leaving the carrots to roll and glaze in the residual, concentrated olive oil.
  2. Remove the skillet from the heat. Aggressively season the tender carrots with the kosher salt and coarse black pepper.
  3. Toss thoroughly with the finely chopped fresh parsley, ensuring the herbs stick to the warm oil glaze, and serve immediately.