Moroccan Carrot Salad

This simple and tasty recipe comes from Morocco, the land of honey and spice. The carrots are cooked with butter, honey and spices, allowing the flavours to merge. When carrots are cooked sous vide they come out al dente, and their natural flavour shines through. If you find baby carrots too fiddly, you can cut batons or disks from large carrots instead. The cooking time will stay the same.

Time: 1 hour 15 minutes, includes 1 hour cooking time. Serves 4 as a side dish

 

Ingredients

2 bunches baby carrots

2 teaspoons honey

1 teaspoon cumin seeds

1 teaspoon smoked paprika

20 grams unsalted butter

salt, to taste

Method

Preheat a water bath to 83⁰C.

Wash the carrots in cold water, then peel, trim and wash again to make sure they are not sandy.

Mix the honey, cumin and paprika together.

Place all of the ingredients into a vacuum pouch and seal on high.

Cook in the preheated water bath for 1 hour.

To serve

50 grams Persian fetta

80 grams pine nuts, toasted

3 sprigs flat leaf parsley, leaves only, finely sliced

Heat a heavy-based pan, and sauté the entire contents of the vacuum pouch over medium-high heat until the carrots start to brown.

Arrange the carrots on a platter and drizzle with sauce from the pan, then crumble the Persian fetta over the top.

Toss together the parsley and pine nuts, and sprinkle over the carrots to garnish.

 

 

Image and recipe from At Home with Sous Vide by Dale Prentice