Description :
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
- knife
- Vegetable slicer or vegetable slicer
- vacuum sealer
- Sous vide basin or sous vide stick with pot
- vacuum bag (if possible boil-in bag)
Ingredients for 10 servings :
- 2 kg of carrots
- 100 grams of butter
- salt
- Dried ginger
- dried thyme
Working steps :
- Peel the carrots and cut off the root ends
- Put the peels and ends in the compost or save for vegetable stock
- Cut the carrots into slices or sticks (bâtonnets).
- Divide into 10 bags
- Divide 15 g butter between the bags
- A pinch in each bag
- salt
- Dried ginger
- dried thyme
- Vacuum the bag
- Cook in a water bath at 85°C for 45 minutes
- Cool in ice water or in the blast chiller
- Store at 2-4°C until further use
Note :
- The carbohydrates in carrots develop their natural sweetness as they cook. Other flavors can be added or omitted.
Gallery :
