In order to have portions of carrots prepared that can also be stored refrigerated for a few weeks, it is advisable to define the portions right away during preparation.
The finished portions now find their place in the refrigerator and can be regenerated easily and quickly, even in the microwave in the unopened bag.
The procedure shown here uses the cook & chill principle in connection with sous-vide cooking.
This way, the carrots cannot be overcooked, have a consistent consistency and always taste the same with no surprises.
Material requirement :
- vegetable peeler . . .