By Sara Johnson
Carrots grow in lots of colors and shapes (although baby carrot is not one of them). The vegetables are diced as a crucial third in a mirepoix trio, shredded for ubiquitous salad bars, and plated next to celery sticks and ranch dressing. Raw, they are crunchy snacks; cooked, they are healthy sides. Sous vide softens the root vegetable into a sweet base for dishes perfect for cold weather.
This holiday season, start your dinner guests off with a vegetarian soup appetizer. Fresh ginger cured with liquid smoke adds depth to carrot-and-potato soup. Whipped cream flavored with lime zest tops the bowl for a presentation-perfect course. See recipe.
Sous vide takes the cooking lead in this side dish. Rainbow carrots are cooked sous vide with butter, harissa, and honey for three hours followed by just 10 minutes in a searing pan. A sauce of yogurt, lemon, and parsley completes the dish. See recipe.
A warm bowl of pasta is just the thing for chilly evenings at home. Carrots and tomatoes are cooked sous vide and then blended and stirred into orzo cooked in white wine and chicken broth. Fresh chives and Parmesan are mixed in, as well as topping the bowl. See recipe.
Check out more sous vide vegetable recipes here.
Dedicated to the Art & Science of Sous Vide
The first publication devoted to the art and science of sous vide cooking, featuring innovative recipes, visual inspiration, expert techniques for cooking sous vide at home, and exclusive interviews with world-class chefs.