Who knew carrots could be a superstar side dish? Mark Best shows us how.
Peel the carrots and remove the stalk.
Slice into 5mm slices.
Cut the lemongrass into 10cm lengths and crush each piece with the back of the knife.
Place into a sous-vide bag (we used the AEG PrecisionVac™ SousVide Vacuum Sealer Drawer) with the carrots, pepper and butter.
Seal on full pressure steam and cook at 85C for 1 1/2 hours.
Serve in a heated bowl with the juices and lemongrass as garnish.
Using the sous vide technique, you are able to seal the flavour of the lemongrass, which adds aroma to the carrots. The AEG SensePro Wireless Food Sensor allows you to monitor the water temperature to cook the carrots perfectly.
Exclusive recipe created for Lifestyle by Mark Best, AEG Ambassador.
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