Sous-vide carrots with Sichuan dressing
20 minutes
Preparation time
1 hour 15 minutes
Cooking time


Sous-vide carrots

6 carrots

2 tbsp finely diced shallot

50 g unsalted butter, diced

½ tsp salt flakes


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 finely sliced spring onions

Coriander leaves

Mint leaves

Lemon juice to taste


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.

Sichaun dressing

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

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.


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    Thursday 08th September 2016

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