Sous vide is a method of cooking that involves vacuum sealing your food in bags and placing them in temperature controlled water for a longer than usual time than you might if you steamed/ boiled your food. Yeah, it sounds unnecessarily complicated, but it totally isn’t. I find that carrots cooked sous vide brings out some intense carrot flavour. You could say it enhances the inherent “carrotness” of carrots – and it is a lot easier to do than it sounds.
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Recipe makes 2 servings
- 5 large carrots (preferably fresh/ organic), chopped into 1 inch chunks
- 2 tbsp unsalted butter
- 3/4 tsp salt
- 1/4 tsp granulated sugar
- 1/4 tsp ras el hanout (substitute: medium curry powder)
- 1 pinch of ground cumin
- 1/2 cup plain yogurt (vegan or dairy version)
- Pistachios for garnish
- Fill up a large pot with approx. 1 quart of water. Heat the water to 82 degrees celsius (180 F).
- While the water is heating, fill a ziplock bag with carrots, butter, sugar and 1/2 tsp salt
- Seal ziplock bag almost fully. Leave a small bit unsealed. Once the water is at the exact temperature, place the ziplock bag into the water. The hot water will naturally vacuum seal the carrots. Once the air has been removed from the bag, fully seal it. Make sure the seal is tight and remains dry.
- I placed a lightweight bowl over the carrots to keep them submerged in the water (you can find another way to keep them submerged, just make sure it isn’t heavy, and keep the ziplock seal out of the water). Cook at steady temperature for 35 minutes.
- After 30 minutes, pour the ziplock bag contents into a sautee pan. Cook for 7 minutes on high heat until lightly browned/ caramelized.
- In a bowl, mix together yogurt, 1/4 tsp salt, ras el hanout and cumin.
- Remove pistachio from shells and chop coarsely.
- Garnish carrots with pistachio and serve with yogurt. Enjoy 🙂