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Salad of Heritage Baby Carrots, Goats Curd and Toasted Caraway | Sous Vide Recipe

Salad of Heritage Baby Carrots, Goats Curd and Toasted Caraway

Salad of Heritage Baby Carrots, Goats Curd and Toasted Caraway Vegetables and Sides Salad, Heritage, Baby Carrots, Goats Curd, fresh, starter, easy, sousvide English
  • COOK TIME: 2 Hours
  • PREP TIME: 25 Minutes
  • DIFFICULTY: Easy
  • SERVES: 2

Ingredients

  • 4 purple baby carrots – peeled & washed
  • 4 white baby carrots – peeled & washed
  • 4 orange baby carrots – peeled & washed
  • 300 mls carrot juice
  • 2 tbsp toasted caraway seeds
  • 200g goats curd
  • 4 tbsp olive oil
  • 1 tsp black pepper
  • 50g pickled carrot ribbons (use a link here for the recipe)
  • salad cress
  • 1 tbsp of white wine vinegar
  • 1 tsp English mustard

Method

  1. Pre heat your water bath or circulator to 85°C
  2. Split the different coloured carrots into separate pouches with 100mls of carrot juice in each pouch, along with a pinch of salt
  3. Seal the pouches and cook for 2 hours or until firm, then allow to cool
  4. Reserving 100mls of the cooked carrot juice, place it into a kilner jar along with the mustard, vinegar and olive oil then shake to emulsify and form a vinaigrette
  5. Assemble the carrots onto the plate with the goat’s curd, toasted caraway seeds, cress and pickled ribbons then dress with the vinaigrette and serve
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