APPROX. 30 MIN.
1 HOUR 20 MIN.
- 800 g carrots
- 2 vanilla pods
- 2 tbsp. butter
Clean, peel and cut the carrots diagonally into 0.5 cm thick slices. Halve the vanilla pods lengthwise and scrape out the vanilla pulp with a back of a knife.
Add the carrots, vanilla pulp and pods, butter and a strong pinch of both salt and sugar to a vacuum bag, such as from ZWILLING FRESH & SAVE, and vacuum seal.
Attach the ZWILLING ENFINIGY sous-vide stick to the inside rim of a suitable pot and place the sous-vide rack in the pot if necessary. Fill with water up to the indicated maximum level on the stick, set the temperature to 85 °C and heat the water. Once heated, add the bag. Set the cooking time to 80 minutes and sous-vide cook the carrots.
Then remove the carrots, remove the pods, season again and serve.
It goes well with duck breast cooked sous-vide.
The carrots can be prepared in advance. Vacuum seal the finished bag or store the sous-vide cooked one and heat the carrots in a pot on the day of preparation.
To prevent the bag from floating on the surface, we recommend using the ZWILLING ENFINIGY sous-vide rack. To save energy, simply use the sous-vide lid with practical recess.