Info
- Skill Level: Easy
- Cost: Inexpensive
- Favorited: 2 Times
Can be made ahead of time.
Carrot Oil
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Recipe
Fresh carrot juice is reduced to a flavorful syrup, then combined with a mild oil that lets its flavor shine through. If you don’t have an electric juicer, you can buy fresh carrot juice from a health-food store or produce market; frozen carrot juice is also available in some markets.
Yield :
Makes about ½ cup
Ingredients
- 1 cup carrot juice (from 8 medium carrots)
- ¼ teaspoon kosher salt
- ½ cup canola or grapeseed oil
- Cracked white peppercorns
Serve with:
- Roasted Salmon with Quinoa
- Pumpkin Risotto
- Grilled shrimp
Directions
In a medium saucepan, bring the carrot juice to a boil over high heat and reduce to 2 to 3 tablespoons, about 10 to 12 minutes. Strain through a fine sieve into a small bowl. Add the salt, and cool to room temperature. When cool, gradually whisk in the oil until emulsified and season with the pepper.
Notes
Make-ahead notes:
Carrot juice can be frozen.
Carrot Oil can be refrigerated up to 2 days.
© 1996 Debra Ponzek and Joan Schwartz
Nutritional Information
Nutrients per serving (% daily value)
Nutritional information is based on 8 servings.
132kcal (7%)
7mg (1%)
3mg (4%)
282mcg RAE (9%)
86mg
4mg
0g
1g
0g
3g
0mg (0%)
61mg (3%)
1g (7%)
14g (21%)
0mg (1%)
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