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
- Serve the carrots and lemongrass in a heated bowl