Carrots retain their own taste and the aromas are not destroyed by the low cooking temperatures (sous vide).

Ingredients for 4 servings

400	G	Carrots
1	EL	butter
1	TL	Ginger, grated
1	TL	Fennel seeds, whole

Category

Sous vide

Time

65 min. Total time
5 min. Preparation time
60 min. cooking time

Level of difficulty

easy

Preparation

1. Wash the carrots, clean them, peel them with a potato peeler, and cut them into elongated sticks.
2. Now put the carrot sticks side by side in a vacuum bag. Put the grated ginger and the fennel seeds in the bag with the carrots and vacuum them.
3. Now put the bag in the sous vide device or in the steam cooker and cook for 60 minutes at 80 degrees.
4. Then quench the bag in ice water (or cold water), remove the carrots from the bag and swirl them briefly in a little butter in a pan.