Carrots Cooked Forever

Pretty much any vegetable can be cooked in this manner-lots of olive oil, garlic and slow cooking.
By | August 10, 2015

Ingredients

  • ⅓ cup olive oil
  • 1 pound carrots, peeled and sliced into ¼ inch rounds
  • 2 fat cloves garlic, peeled and smashed
  • Salt

Instructions

Combine the olive oil, carrots, garlic and a couple small pinches of salt in a medium, heavy-bottomed saucepan. Set it over medium heat and bring the oil to a simmer. Give the carrots a good stir, cover the pot and turn the heat down as low as it will go.

Cook the carrots, stirring gently every once in a while, until the slices are soft enough that they can be smushed easily by gently pinching them between your fingers. (This should take anywhere from an hour to 2 hours.) If at any point you find that the carrots start to stick to the pan and brown, gently lift them from the bottom of the pan, add a few tablespoons of water and re-cover.

When they are very soft, you can serve them as is. Or, if you're feeding a baby (or you just like them this way yourself), you can either mash the carrots gently or push them through a fine mesh sieve before serving them. Make sure to let them cool before you feed them to a baby!

Recipe courtesy of Food52. 

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Ingredients

  • ⅓ cup olive oil
  • 1 pound carrots, peeled and sliced into ¼ inch rounds
  • 2 fat cloves garlic, peeled and smashed
  • Salt
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