A delicious and unique way to prepare carrots. Chef Suzanne Goin serves this at her much-acclaimed L.A. restaurant. Recipe was printed in her cookbook, "Sunday Suppers at Lucques". It's a great dish for fish or poultry.
Steam the carrots with the cilantro stems for about 20 minutes, until tender.
When the carrots are almost done, heat a large pot over high heat for 1 minute. Pour in 1/2 cup olive oil, and add the onion. Season with 2 teaspoons of salt and a frew grindings of black pepper, and cook the onion for about 5 minutes, stirring often, until it's translucent.
Add the steamed carrots and cilantro leaves and cook another 8 minutes, stirring and scraping the pot with a wooden spoon, until the carrots are lightly caramelized.
Puree the mixture in a food processor until it's smooth. With the motor running, slowing pour in the remaining 1/4 cup olive oil, and process until the oil is incorporated and the puree is very smooth. Season to taste and serve warm.