Sous vide Recipe Book 2018

1
Peel the carrots and slice
thinly. Scrape the pulp out of
the vanilla pod and dissolve in
the vegetable stock.
2
Add everything to the
vacuum-sealing bag together
with the spices and akes of
butter, and vacuum seal.
(See below for settings)
3
Cook the carrots.
(See below for settings)
4
Remove from the
vacuum-sealing bag and
serve while hot. Delicious served
with ash fried meat or veal.
Ingredients
250g carrots
½–1vanilla pod
30g vegetable stock
1tbsp parsley, very nely
chopped
½–1tsp sea salt
Freshly ground black pepper
30g butter
Preparation time:
ca. 50minutes
Cooking duration:
40minutes
Step 2 settings
Vacuum seal the bag
Vacuum level 3
Step 3 settings
Cooking method: Sous-vide
Temperature: 185°F (85°C)
Duration: 40minutes
Shelf level:
Wire oven rack: 2nd from the
bottom
2portions
Delicious vanilla carrots
Vegetables
>> Tip:
Veal stock can be used instead of
vegetable stock.
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