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Carrots with lemongrass

26-02-2020
Sous vide wortelen met citroengras

Preparation time
15 minutes

Cooking time
60 minutes

Ingredients

  • 600 grams of young carrots with greens (possibly baby vegetables); there will be 400 grams left after you have cleaned it
  • 4 stalks of lemongrass
  • 15 grams of fresh ginger
  • 1 pinch of fleur de sel (sea salt)
  • 1 teaspoon brown sugar (caster sugar)

Preparation method

Wash the carrots, peel them and leave about 3-4cm of the greenery. Then place the carrots next to each other in a vacuum bag.
Remove the top third of the lemongrass stalks, split the rest lengthwise and add them to the carrots. Wash the ginger, then cut it into thin slices and add it too. Then sprinkle the salt and sugar over the vegetables. Place a 100% vacuum on the bag and cook it for 60 minutes at 80° C in the sous vide water bath.
If you are not using it right away, let the bag cool thoroughly in ice water and store it in a cool place. To serve, reheat it in a bag.

Then fry the carrots in a sauté pan until nice and translucent, while removing the lemongrass and ginger. If desired, sprinkle it with some olive oil and coarsely ground pepper.

This recipe is brought to you by Andreas Miessmer.

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