Spiced Oil

A spiced oil made with carrots, sweet bell peppers and red pepper flakes that can really spice up pasta or steamed vegetables.

10 minutes Prep: 10 minutes Cook: 0 minutes

6925 calories per serving view nutrition facts

1 servings suggest servings

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Ingredients

1/2	each	carrot
1	each	lime	slice
1	each	lemon	slice
1	each	bay leaf	fresh
4	each	basil	leaves, fresh
1	each	thyme leaves	sprig
3	each	garlic	cloves, unpeeled
1	teaspoon	black pepper
1	each	sweet bell pepper	red, slice
3 1/2	cups	vegetable oil	olive
1	each	rosemary leaves	fresh, sprig
1	each	tomato	slice
2	each	shallots
1	teaspoon	red pepper flakes
1	each	scallions, spring or green onions

Directions

Place the vegetables and spices in a jar and add the oil. Set aside for at least 4 days before using. Can be stored for 2 weeks, or strain and store indefinitely.

For a fast pasta dish, toss 1/4 cup of this herbed oil with some fresh pasta and steamed vegetables, or use it in summer pasta salads.

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Nutrition Facts

Serving Size 1262g

Amount per Serving

Calories 6925 99% of calories from fat

	% Daily Value*
Total Fat 764.0g	1176%
Saturated Fat 99.0g	495%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 43mg	2%
Total Carbohydrate 46.0g	15%
Dietary Fiber 8.0g	31%
Sugars 8.0g
Protein 7.0g	13%

Vitamin A	148%		Vitamin C	690%
Calcium	15%		Iron	18%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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This recipe is a bit labor intensive but well worth it. I made and served it on Christmas Eve 05 and everyone enjoyed it. Also made a "special version" where I modified the ingredients by alternating plum and crushed tomatoes, substituting Italian for Cajun sausages and adding crushed red peppers. It was a smoker in more ways than one. Overall, I was pleased in that I did not have made a roux but rather relied on the okra to do double duty as the vegetable and the thickening agent. After cooking the dish, I threw in a few fresh spinach leaves as a garnish.

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