SLOW COOKED CARROTS AND LEMONGRASS
105 mins
6 people
Relatively Simple
Ingredients
- 6 large carrots
- 1 stalk lemongrass
- 1% salt (by weight of prepared carrots)
- ⅕ tsp freshly ground white pepper
- 50g butter
Procedure
- 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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