Sous Vide Carrots with Ginger, Lemongrass and Toasted Carraway | Recipe by sousvidetools.com

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Sous Vide Carrots with Ginger, Lemongrass and Toasted Carraway | Recipe by sousvidetools.com

Sous Vide Carrots with Ginger, Lemongrass and Toasted Carraway

Sous Vide Carrots with Ginger, Lemongrass and Toasted Carraway Vegetables and Sides
  • COOK TIME: 2 Hours
  • PREP TIME: 30 Minutes
  • DIFFICULTY: Easy

Ingredients

  • 6 Large Carrots, peeled and washed
  • 50g Peeled Fresh Ginger
  • 4 Bay Leaf
  • 2 tsp Toasted Caraway Seeds
  • 2 Finely Chopped Lemongrass
  • Zest 2 Limes
  • 250mls Carrot Juice
  • Sea Salt
  • 2 tsp Roasted Coriander Seeds

Equipment

Equipment

Method

This simple dish provides a maximum flavour hit to the humble carrot, making them a dish in their own right!

METHOD

  1. Cut the carrots in half, lengthways and place in a pouch
  2. Grate the fresh ginger into a bowl, add the coriander, lime, lemongrass, bay leaf and season with salt
  3. Add the liquid to the pouch and seal
  4. Cook in a preheated water bath at 85 degrees for 1 hour
  5. To serve, when the carrots are tender take from the pouch and sprinkle with the toasted caraway seeds

Chef’s Tip –

The liquid can be retained for another use or chilled to make a delicious and extremely healthy carrot drink.

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