Cooking carrots sous vide prevents all the flavour and nutrients leaching out, resulting in crunchy, flavoursome carrots every time.
1
Preheat the water bath to 85˚C
2
Place a single layer of baby carrots in a vacuum bag and add a little olive oil and a pinch of salt
3
Vacuum seal the bag and place it in the preheated water bath to cook for 25 minutes
4
Remove the carrots from the bag and drain on kitchen paper. Serve immediately with a knob of butter
Tip
Increasing the number or size of the carrots doesn't affect the cooking time or temperature. Furthermore, other vegetables can be cooked in the same water bath at the same time.
Variations
Try adding other flavours to the bag like cardamon, star anise, caraway, bay, thyme, tarragon, truffle oil or a tablespoon of honey.
Chef Kevin Mangeolles' adds goat's whey to his carrots for an unusual Carrot and goat's curd dish.
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