INGREDIENTS 1 bag (1 pound/450 g) baby carrots 1/2 teaspoon (2.5 ml) salt 3 tablespoons (42 g) unsalted butter 1 large onion, peeled and chopped ¼ teaspoon (1.25 ml) white pepper 1 teaspoon (5 ml) minced fresh ginger 2 tablespoons (30 ml) orange zest 1 quart (0.9 liters) vegetable stock (use only what you need for serving) Chopped fresh herbs (dill, chives, fennel, thyme) for garnish DIRECTIONS Wash the carrots well and slice them evenly. Fill and preheat the SousVide Supreme water oven to 180F/32C. Put all the ingredients, except the vegetable stock and garnishes into a cooking pouch and … Read More
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