Sous Vide Vegetables - Carrots
One of the key components of my BB a recipe coming soon.
Ingredients quick pickle
- small carrots with the green mostly on
- pinch of salt 1-2 grams
- butter or olive oil
- sousvide bath set to 85 degrees celcius
Instructions
1Clean the carrots and put in a vacuum bag with some salt, butter/olive oil. If desired some sugar to make the carrots even sweeter. Cook sousvide at 85 degrees for around 30 -45 minutes for small carrots 45 minutes for larger carrots
1After the sousvide put in a non stick frying pan with some butter, sugar, optionally add cinnamon, anise (whole not powder) and a little water a few mili meters, reduce and servie in 5 minutes. Add some honey sugar add the end for a nice shine.
