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Carrots in tamarind – cooked sous-vide

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Ingredients for 2 servings:

  • 1 bunch of carrots
  • 2 tsp, heaped tamarind paste
  • 1 tsp Worcestershire sauce
  • 100 ml broth
  • 2 tbsp olive oil

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 1 hour 40 minutes

Preheat the water bath to 86°C. Wash the carrots thoroughly and halve them lengthwise. Add the tamarind paste, olive oil, and Worcestershire sauce to the broth and mix well. Place the carrots and tamarind broth in a sous vide-safe bag and vacuum seal. Cook the carrots in the water bath for 1.5 hours. Drain the carrots and reserve the juice. Serve the carrots with lamb or steak, squeezing some of the juice over the carrots.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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