Carrot Oil
May 21, 2024 by Kimberly
You’ve got to try this Carrot Oil! Made with rapeseed oil and fresh carrots, it adds an amazing burst of flavor to salads and cheese.
105 MINUTES
ADVANCED
VEGAN
INT.
40 PER TSP
NUTTY
FRESH
MICHELIN
OIL
ALL YEAR
ABOUT THE RECIPE
Take your culinary creations to the next level with homemade Carrot Oil! This easy recipe blends the sweet earthiness of carrots with the light, nutty flavor of rapeseed oil. Perfect for drizzling over salads or adding a gourmet touch to your favorite cheeses, this carrot oil is a must-try for any foodie.
How to serve
Drizzle this vibrant carrot oil over fresh salads for an extra burst of flavor. It’s also fantastic for adding a gourmet touch to cheese platters. Just a few drops can transform simple dishes into something truly special. Experiment by using it as a finishing oil on roasted vegetables or as a dip for artisan bread.
How to store
Store your carrot oil in a dark, airtight bottle to maintain its freshness. Keep it in a cool, dry place away from direct sunlight. Properly stored, your carrot oil will stay delicious and vibrant for up to a few weeks.
Hi, I'm Kimberly.
If you want to get to know me better, click here!
Carrot Oil
- Total Time: 105 min
- Yield: 250 ml / 1 cup 1x
- Diet: Vegan
Description
RECOMMENDED EQUIPMENT
- blender
- medium-sized saucepan
- whisk
- a bowl which the medium saucepan fits into
- 2 medium-sized bowls
- 2 fine sieves
- sealable container (oil bottle)
- ice cubes
- coffee filter
Ingredients
- 150 grams carrot
- 250 milliliters unrefined/cold-pressed rapeseed oil
Instructions
- Peel the carrots, roughly chop them and put them into the blender. Pour in the oil. Blend on the highest setting until there are only tiny pieces of the carrots left.
- Pour the mixture from the blender into a medium-sized pot and heat it over medium heat to a temperature of about 104°-106°C (219°-222°F), and maintain this temperature for the next 40 minutes. Stir occasionally, making sure the temperature remains steady and nothing gets burned.
- Prepare a bowl large enough to fit a medium-sized pot, and fill it with cold water and a handful of ice cubes. Also, hang a fine sieve strainer over one medium-sized bowl and another fine sieve strainer, with a coffee filter inside it, over another medium-sized bowl.
- Now, place the pot in the ice water and stir to cool the oil quickly. Once the oil is almost cold, remove the pot from the water and pour the oil into the prepared fine sieve to catch the coarse particles.
- Then, pour the oil into the second sieve, which is equipped with a coffee filter, to catch the remaining finer particles.
- Allow the oil to drip through for about 1 hour or maybe less depending on how many remaining particles are in the coffee filter. Once all the oil has passed through the coffee filter, transfer the collected amount of oil into a sealable container or directly into an oil bottle. Store in the refrigerator for up to one week.
Notes
The calorie information may vary depending on the product used, country and region.
- Prep Time: 5 min
- Passive Time: 60 min
- Cook Time: 40 min
- Category: OILS
- Method: COOKING
- Cuisine: INTERNATIONAL
Hi there! Beautiful recipe.
I’m wondering: why are you putting It on ice first, instead of filtering right away?
Hi Davide, thank you for your comment. The rapid cooling ensures that the oil retains its strong color and, most importantly, stays clear and doesn’t become cloudy. Kimberly