Confit Carrot
Confit Carrots Recipe Serves 4
Ingredients:
8 medium-sized carrots, peeled and cut into uniform pieces (about 2-3 inches in length), or leave them long!
1 cup 100% Italiano Extra Virgin Olive Oil (enough to submerge the carrots)
2 cloves garlic, smashed
2 sprigs fresh thyme (or 1 tsp dried thyme)
1 sprig fresh rosemary (optional)
tt Fine Sea Salt
tt Freshly ground black pepper
Fresh parsley, chopped (for garnish)
Optional: whipped ricotta, yogurt sauce, or burrata cheese.
to finish: Gold Label Balsamic Vinegar
Instructions:
First, peel the carrots and cut them into uniform pieces, about 2-3 inches long. You can also leave them whole if they’re small enough, but cutting them into even sizing ensures even cooking.
In a casserole dish or a bread pan, add the carrots, olive oil, garlic, thyme, and rosemary (if using). Heat the oil over low to medium-low heat.
Cook the carrots gently, for about 40-50 minutes at 300F in the oven. This gentle heat will allow the carrots to cook slowly and evenly without browning. The carrots should be tender but not falling apart. If needed, adjust the heat to maintain a gentle simmer, adding more extra virgin olive oil if necessary to ensure the carrots stay submerged.
Once the carrots are tender and infused with the flavors of the oil and herbs, remove them from the oil. Drain on a wire rack to remove excess oil. Save the oil to make a carrot-infused salad dressing or to use again for confit carrots. Blot off excess oil as desired with a paper towel.
Season with salt and pepper to taste.
Transfer the carrots to a serving dish, and garnish with freshly chopped parsley. You can also sprinkle with a bit of extra thyme if desired.
Optional: put carrots on top of a bed of fresh whipped ricotta, or put under yogurt sauce or burrata cheese.
Finish with the Gold Label Balsamic Vinegar.
Tips:
You can infuse the oil with different herbs or spices like cumin, coriander, or bay leaves for variation. Confit carrots can be made ahead of time and stored in the oil. They’ll keep for several days in the fridge, and the flavors will continue to develop. Serve confit carrots as a side dish with roasted meats, on top of ricotta cheese, or as part of a vegetable medley.