Go Back
Stunning plated serving of Olive Oil Poached Carrots, a chef-tested recipe by Chef Jorj Morgan.
Jorj Morgan

Olive Oil Poached Carrots

Olive Oil Poached Carrots are a testament to how simple ingredients can achieve extraordinary depths of flavor and texture. Gently simmered until exquisitely tender, then tossed in their own concentrated, herbaceous glaze, these carrots elevate any meal with their inherent warmth and elegant presentation.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Side Dish
Ingredients Method

Ingredients
  

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

Method
 

Set Up the Poach
  1. Heat a skillet over medium heat.
  2. Pour the olive oil into the bottom of the pan.
  3. Lay the peeled, whole carrots flat in the skillet, ensuring they are positioned in a single, even layer for uniform cooking.
  4. Pour enough water to come up 1-inch from the bottom of the skillet.
Poach the Carrots
  1. Bring the liquid to a simmer.
  2. Cover the skillet with a lid.
  3. Cook until the carrots are fork tender, about 5 to 10 minutes depending on the size 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. Season with salt and pepper.
  3. Toss thoroughly with the finely chopped fresh parsley, ensuring the herbs stick to the warm oil glaze, and serve immediately.