Vibrant Carrot Infused Oil

Ingredients

• 150 g carrots (peeled and chopped)
• 250 ml unrefined rapeseed oil (cold pressed for best flavor)

Steps

1. 1

   Prepare the carrots by peeling and chopping them into small pieces to maximize the surface area for infusion.

2. 2

   In a small saucepan, combine the 150g of chopped carrots and 250ml of unrefined rapeseed oil.

3. 3

   Heat the mixture over low to medium-low heat. The goal is to gently extract the color and flavor without frying the carrots or burning the oil.

4. 4

   Continue heating until the oil takes on a deep orange hue and the carrots have softened. Be careful not to use too many carrots, as the natural sugars can cause the mixture to emulsify or turn jelly-like.

5. 5

   Remove the pan from the heat and allow the oil to cool and steep to further develop the flavor.

6. 6

   Strain the oil through a fine-mesh sieve or cheesecloth into a clean glass bottle or jar to remove all carrot solids.

7. 7

   Store the infused oil in the refrigerator to maintain freshness.

Notes

The author notes that using too many carrots can result in a 'creamy jelly' due to the sugar content, so stick to the 150g measurement. This oil pairs exceptionally well with rucola (arugula) fennel salad and baked goat cheese.

Nutrition per serving

• infused oil
• carrot oil
• condiment
• diy
• gourmet
• vegetarian
• gluten-free