I love carrots in all forms: grilled, stir-fried, raw, and juiced. Oil-poaching carrots concentrates their flavor without caramelizing or browning the sugars. Adding a bit of sea salt and raw garlic results in a highly flavorful dish that highlights good carrots and is straightforward to prepare.
I was inspired by a fennel purée recipe that's part of a Bison, Beets, Blueberries, and Burning Cinnamon dish from the Alinea
written up in the Alinea Cookbook
. In it, fennel bulbs are simmered in butter until tender, and then puréed. Here, I intended to purée the carrots, but found that they were more interesting just poached.