Sous Vide Carrots with Lemongrass and Ginger

Tender carrots infused with aromatic lemongrass and ginger, enhanced with a touch of sea salt and brown sugar for a perfect balance of flavors.

Tip: Serve as a side dish with grilled fish or roasted meat for a fresh, citrusy contrast.

Cooking Time: 1 hour
Preparation Time: 15 minutes

Ingredients

Carrots:

• 600 g young carrots with greens (baby vegetables if available) – about 400 g after cleaning
• 4 stalks lemongrass
• 15 g fresh ginger
• 1 pinch fleur de sel (sea salt)
• 1 tsp brown sugar (caster sugar)

Equipment

Sous-vide stick
Vacuum sealer & bags
Sauté pan

Preparation Method

Sous Vide Carrots

• Wash and peel the carrots, leaving about 3-4 cm of the greens intact. Arrange them neatly in a vacuum bag.
• Trim the top third of the lemongrass, then split the remaining stalks lengthwise. Add them to the carrots.
• Wash the ginger, slice it thinly, and add to the bag. Sprinkle the salt and sugar over the vegetables.
• Vacuum seal the bag at 100% and cook sous vide at 80°C for 60 minutes.

Finishing & Serving

• If not serving immediately, cool the bag in ice water and store it in a cool place.
• To serve, reheat the carrots in the bag, then sauté them in a pan until translucent, removing the lemongrass and ginger.
• For extra flavor, drizzle with olive oil and sprinkle with freshly ground black pepper.

Pro Tip: The sous vide method locks in the natural sweetness of the carrots while infusing them with the delicate flavors of lemongrass and ginger.

This recipe is brought to you by Andreas Miessmer.