Carrots are being used as side dish of starred restaurants all over the world, but few of them are cooking as sous vide carrots.
Sous vide cooking provides a boost in flavor and a texture completely different from boiled carrots. When carrots are cooked in vacuum sealed bags, they’re able to fully absorb the essences and aromatics being added to them.
Sous Vide Carrots Recipe
- Sous Vide Cooker
- Sous Vide Container
- Vacuum Sealer
- Vacuum Seal Bags
- 7 Ounces (200 grams) Baby Carrots or Small Carrots
- 1.7 Ounces (50 grams) Lemon Juice
- 1 teaspoon (tsp) Cinnamon
- 1 tsp Cumin Seeds
- 3 tsp Salt
- 1 tablespoon (tbsp) Butter
- 2 tbsp Olive Oil
- 1.7 Ounces (50 grams) Honey
- 1 tsp Ground Chili Pepper
- Peel the carrots, but leave the upper side intact.
- Add all the ingredients inside a vacuum bag, but don’t seal the bag yet.
- Put the whole bag in the fridge, and let everything rest for 30 minutes.
- During this time, set the sous vide cooker to 72°C / 162°F to start heating the water.
- After 30 minutes, take the bag out of the fridge and pour 400ml of water in the vacuum bag. Now seal the bag.
- Now the carrots are ready to be cooked.Cook them at 72°C / 162°F for 2 hours,
- After 2 hours, take the bag out of the container and immediately cool the bag in cold water. This avoids the carrots from becoming pureé.
- Serve with steaks and other red meats, or a side dish along salads.
If you want to see more recipes, check these out: