Baby carrots sous vide

Ingredients

20 baby carrots 50 gr butter 40 ml white wine 1 orange Salt and pepper Sous vide bags

Preparation

1 Clean the baby carrots, trim the green top leaving 1 to 2 cm of green still attached to the carrot. 2 Place the carrots juxtapose in a sous vide bag, sprinkle seasoning on the carrots. 3 Slice the orange finely and lay 2 slices over the carrots. 4 Dice the butter and add to the bag with the wine, vacuum seal the bag.

Cooking steps with Invoq Combi oven

Preheat – 100 ⁰C – 1 minute

Steaming – 90 ⁰C – 60% fan speed – 30 minutes

Recommendation of tray

Steamfry basket

After cooking

Cool off the carrots in the bag for an extended life.

Edwin Adkins

Culinary Support