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Back to Recipes
MB
Slow Cooked Carrots and Lemongrass
by Mark Best
105 mins
Relatively simple
6 people
Ingredients
Method
Ingredients
6 large carrots
1 stalk lemongrass
1% salt (by weight of prepared carrots)
⅕ tsp freshly ground white pepper
50g butter
Method
Peel the carrots and remove the stalk. Cut into 5mm slices
Cut the lemongrass into 10cm lengths and crush each stalk with the back of your knife
Place the carrots and lemongrass into a sous vide bag, then add salt, pepper and butter
Seal on full pressure
Steam at 90°C for 1.5 hours
To serve
Serve the carrots and lemongrass in a heated bowl
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