RECIPES
Sous-vide carrots with Sichuan dressing
By Miele
20 minutes
Preparation time
1 hour 15 minutes
Cooking time
4
INGREDIENTS
Sous-vide carrots
6 carrots
2 tbsp finely diced shallot
50 g 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 finely sliced spring onions
Coriander leaves
Mint leaves
Lemon juice to taste
METHOD
Sous-vide carrots
- 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.
- Place the sealed bag on a wire rack in the steam oven and Sous-vide at 85°C for 1 hour and 15 minutes.
- Remove carrots from the vacuum sealing bag and cut into bite sized pieces avoiding uniformity; they look better in different shapes.
Sichaun dressing
- Mix all ingredients until well combined and set aside.
To serve
- 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.
- Serve in a large bowl, drizzle with extra dressing if desired and scatter with coriander leaves and chives.
Miele
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