BeginnerIngredients
Ingredients:
Carrots:
1 lb rainbow carrots (about 8–10)
2 Tbsp butter
1 Tbsp harissa
½ Tbsp honey
2 tsp salt
Sauce:
½ C yogurt
2 Tbsp lemon juice (about 1 lemon)
1 tsp chopped parsley
Pinch of salt & pepper
Overview
Equipment
- Sous vide circulator
- Sous vide pouches
- Vacuum sealer
- Vegetable peeler
- Searing pan
Timing
Prepping time: 20 minutes / Cooking time: 10 minutes (excludes sous vide cooking time)
Servings
2
Directions
For the Carrots:
- Set the circulator to 182°F (83°C) for three hours.
- Peel the carrots and trim, if needed.
- Separate the carrots by color to prevent the colors from bleeding into one another and place in sous vide pouches, one per color.
- Put an equal amount of butter, harissa, honey, and salt in each bag. Cook in water bath for three hours.
- When finished, transfer carrots and liquid to a searing pan over low heat, then increase the heat to high.
- Cook until the liquid is reduced to a glaze and carrots have browned and caramelized, about seven to 10 minutes.
For the Sauce:
- In a mixing bowl, stir all ingredients together.
- Set aside.
To Serve:
Drizzle sauce generously over the carrots.
Developed by the chefs of Cuisine Solutions. Featured in Sous-Vide magazine Fall/Winter 2018.
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