Olive Oil-Poached Carrots & Shallots

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Just like slow-poaching fish in olive oil, Colorado chef-farmer Eric Skokan has found that cooking hearty vegetables the same way is a winner. Not only is the resulting flavor fresh and pure, it gives the veggies a silky texture. Strain the oil (refrigerate for up to 4 days or freeze for up to 1 month) and use it as a base for a richly flavored vinaigrette or for basting fish or chicken.

By
Eric Skokan
Eric Skokan
Eric Skokan

Eric Skokan is an award-winning chef and farmer who runs the most ambitious farm-to-table operation in the United States. Eric's downtown Boulder, Colorado, restaurant, Bramble & Hare, sources most of its ingredients from Eric's 500-acre farm, Black Cat Organic Farm.

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Updated on April 18, 2024
Tested by
EatingWell Test Kitchen
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Tested by EatingWell Test Kitchen

The EatingWell Test Kitchen is comprised of a group of culinary professionals who develop and test our recipes. Our recipes go through a rigorous process, which includes testing by trained recipe testers, using different equipment (e.g., gas and electric stoves) and a variety of tools and techniques to make sure that it will really work when you make it at home. Testers shop major supermarkets to research availability of ingredients. Finally, a Registered Dietitian reviews each recipe to ensure that we deliver food that's not only delicious, but adheres to our nutrition guidelines as well. Learn more about our food philosophy and nutrition parameters.

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Reviewed by Dietitian
Breana Lai Killeen, M.P.H., RD
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Reviewed by Dietitian Breana Lai Killeen, M.P.H., RD

Breana Lai Killeen, M.P.H, RD, is a Chinese and Jewish chef and dietitian who has worked in all facets of the food world. She is a recipe developer, culinary nutritionist and marketing specialist with more than 15 years of experience creating editorial and digital content for top food and kitchen brands.

EatingWell's Editorial Guidelines
Olive Oil-Poached Carrots & Shallots
Photo: Eric Wolfinger
Active Time:
15 mins
Total Time:
45 mins
Servings:
8
Nutrition Profile:
Low-Carb Nut-Free Dairy-Free Soy-Free Heart-Healthy Vegan Vegetarian Egg-Free Gluten-Free Low-Calorie
Jump to Nutrition Facts
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Ingredients

  • 1 ½ pounds large carrots, peeled and cut into 2-inch pieces

  • 6 cups water

  • 1 tablespoon salt

  • 3 cups extra-virgin olive oil

  • 4 medium shallots, peeled and halved

  • 2 sprigs fresh rosemary, plus chopped rosemary for garnish

Directions

  1. Combine carrots, water and salt in a large saucepan. Bring to a boil over high heat and cook until almost tender, about 5 minutes. Drain and return the carrots to the pan.

  2. Add oil, shallots and rosemary sprigs. Cook over the lowest possible heat, without simmering, until the vegetables are very tender, 30 to 40 minutes.

  3. Using a slotted spoon, remove the carrots and shallots from the oil. Garnish with chopped rosemary, if desired.

Originally appeared: EatingWell Magazine, December 2021

Nutrition Facts (per serving)

150 Calories
10g Fat
15g Carbs
2g Protein
Nutrition Facts
Servings Per Recipe 8
Serving Size 1/2 cup
Calories 150
% Daily Value *
Total Carbohydrate 15g 5%
Dietary Fiber 4g 14%
Total Sugars 7g
Protein 2g 4%
Total Fat 10g 13%
Saturated Fat 1g 5%
Vitamin A 14213IU 284%
Sodium 173mg 8%
Potassium 415mg 9%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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