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Sumac carrots sous vide

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Ingredients for 4 servings:

  • 1 bunch carrot(s), young, with greens
  • 2 tsp, heaped sumac
  • 100 ml vegetable stock
  • 3 tbsp olive oil
  • 2 tbsp sour cream butter

Instructions

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

Preheat the water bath to 86°C. Wash the carrots thoroughly and halve them lengthwise. Place the carrots in a sous-vide bag with the broth, sumac, and olive oil and vacuum seal. Cook the carrots in the water bath for 1 hour. Before serving, briefly fry the carrots in a pan with butter. Tip: Serve best from the pan.

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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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