Ingredients
- 6 large carrots
- 1 stalk lemongrass
- 1% salt (by weight of prepared carrots)
- 1/5tsp freshly ground white pepper
- 50g butter
Recipe serves: 6
Time: 105 minutes
Difficulty: Easy
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.
Recipe Presented by AEG
