RECIPES
Sous-vide carrots with Sichuan dressing
By
20 minutes
Preparation time
1 hour 15 minutes
Cooking time
4
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INGREDIENTS

6 medium sized carrots, whole, peeled and trimmed

2 tbsp finely diced shallot

50g unsalted butter, diced

½ tsp salt flakes

Dressing

2 tbsp soy sauce

2 tbsp extra virgin olive oil

1 tsp sesame oil

1 tsp chilli flakes

2 tsp caster sugar

3 tsp Chinese black vinegar

2 tsp Sichuan peppercorns, toasted and ground

1 tsp sesame seeds

To serve

¼ cup spring onions, finely sliced

Coriander leaves

Chives, chopped

Lemon juice to taste

METHOD

Dressing

  1. Mix all ingredients until well combined and set aside.

Sous-vide carrots

  1. Place carrots, shallot, butter and salt into a large vacuum sealing bag. Place into the vacuum sealing drawer and Seal on setting 3 and Vacuum on setting 3.
  2. Place the sealed bag on a wire rack in the steam oven and Sous-vide at 85°C for 1 hour and 15 minutes.
  3. Remove carrots from the vacuum sealing bag and cut into bite sized pieces avoiding uniformity; they look better in different shapes.

To serve

  1. In a bowl, mix the carrot with half of the dressing and a good squeeze of lemon juice. Season to taste with more salt if desired.
  2. Serve in a large bowl, drizzle with extra dressing if desired and scatter with coriander leaves and chives.

APPLIANCE / FUNCTION

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1 Session selected

  • Pre-purchase demonstration

    Miele Experience

    Thursday 08th September 2016

    At 10:30 am - 12:00 pm

    Knoxfield

    Person
    Free

Total $0.00