RECIPE SOURCE
Supplies Needed
- Veggie peeler
- Hand grater or food processor
- Crock pot
- Fine mesh strainer or cheesecloth
- Glass mason jar
Ingredients
-2 organically or home grown carrots
-olive, coconut, sunflower, or sesame oil, to cover
-olive, coconut, sunflower, or sesame oil, to cover
Method
- Wash and peel the skin of the carrots.
- Grate carrots with the use of a hand grater or food processor.
- Place the grated carrots in a crock pot and pour the oil of your choice to cover. Note: I used 2 1/4 cups of oil or 18 ounces.
- On your crock pot�s lowest setting, maintain a warm temperature � infusing the oil for a full 24-72 hours. Note: I use the �warm� temperature setting on my crock pot. Try not to allow the temperature of the oil to rise above 100-105 degrees farenheit. You will notice the oil becoming orange in color.
- Once the infusion process is complete, pour the carrots and oil mixture through a fine mesh strainer or cheesecloth and strain.
- Reserve the oil and compost the carrots.
- Label and store the oil in a glass mason jar in the refrigerator until ready for use. Will keep for 6-8 months if stored properly.
For more recipes like this, check out Frugally Sustainable.
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