Sous Vide Carrots Recipe
This recipe we will sous vide cook carrots as top chefs do, by enhancing their flavor using sweet ingredients and spices.
These carrots will complement any red meat.
Appetizer, Side Dish
Sous Vide Cooker
Sous Vide Container
Vacuum Seal Bags
(200 grams) Baby Carrots or Small Carrots
(50 grams) Lemon Juice
(50 grams) Honey
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.
After cooking, these carrots will last 3 or 4 days in the fridge.