• 6 large carrots
  • 1 stalk lemongrass
  • 1% salt (by weight of prepared carrots)
  • ⅕ tsp freshly ground white pepper
  • 50g butter
  1. Peel the carrots and remove the stalk. Cut into 5mm slices
  2. Cut the lemongrass into 10cm lengths and crush each stalk with the back of your knife
  3. Place the carrots and lemongrass into a sous vide bag, then add salt, pepper and butter
  4. Seal on full pressure
  5. Steam at 90°C for 1.5 hours
To serve

  1. Serve the carrots and lemongrass in a heated bowl