Sous Vide Carrots
User Reviews
5.0
9 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
1 hr
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Total Time
1 hr 10 mins
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Servings
4
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Calories
166 kcal
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Course
Side Dish
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Cuisine
Mediterranean
Sous Vide Carrots
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These Moroccan carrots are spiced with Ras al hanout and tossed with toasted pignoli and sweet golden raisins. A great side dish that's is easy to make in the oven or with your sous vide machine.
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Ingredients
FOR RAS EL HANOUT SPICE MIX:
- 1 teaspoon cumin
- 1 teaspoon ground ginger
- 1 teaspoon kosher salt
- ¾ teaspoon black pepper
- ½ teaspoon cinnamon
- ½ teaspoon Coriander
- ½ teaspoon cayenne
- ½ teaspoon allspice
- ¼ teaspoon Turmeric
- ⅛ teaspoon ground cloves
FOR CARROTS:
- 1 pound carrots (abour ¾" diameter) preferably multiple colors
- 2 teaspoons Ras-El-Hanout
- ½ teaspoon kosher salt
- 1 tablespoon olive oil
- ¼ cup golden raisins
- 2 teaspoons butter
- 2 tablespoons toasted pine nuts
- 2 tablespoons cilantro chopped
Instructions
SET UP THE IMMERSION CIRCULATOR
- Fill the storage receptacle with water to above the minimum fill line for your immersion circulator. Preheat the temperature to 185°.
PREPARE THE RAS-EL-HANOUT SPICE MIX
- In a small bowl combine the cumin, ginger, salt, pepper, cinnamon, coriander, cayenne, allspice, turmeric, cloves. Stir to combine.
FOR SOUS VIDE CARROTS:
- Peel the carrots and transfer to a sheet pan. Mix together 2 teaspoons of Ras-El-Hanout, salt and the olive oil. Drizzle over the carrots and toss together until the carrots are well-coated.
- Transfer the carrots to the cooking bag with the golden raisins and spread into a single layer. Add the pat of butter to the top of the carrots and vacuum seal the bag per your machine's instructions.
- Submerge the bag in the preheated water (weighing it down, so that it stays submerged) and cook for 1 hour. Carrots should be firm but tender. If they're still hard, cook them for another 15 minutes.
- Transfer the carrots, raisins and their sauce to a serving dish. Sprinkle with toasted pine nuts and cilantro. Serve.
FOR OVEN ROASTED CARROTS:
- Preheat the oven to 400°.
- Place raisins in a small bowl and cover them with hot water for 5 minute to plump. Drain the raisins well and pat dry. Drizzle with a teaspoon of olive oil and toss to coat.
- Place peeled carrots on a rimmed sheet pan and drizzle with the ras el hanout oil mixture. Toss to coat the carrots and spread in a single layer. Roast for 15 minutes, rolling the carrots once or twice for even cooking. Add the plumped raisins to the carrots and toss to coat with spice mixture. Cook for 5 more minutes or until carrots are tender, but not soft.
- Transfer the carrots to a serving plate and sprinkle with toasted pine nuts and cilantro leaves. Serve.
Notes
- Best enjoyed the day you make it.
Nutrition Information
Show Details
Calories
166kcal
(8%)
Carbohydrates
21g
(7%)
Protein
2g
(4%)
Fat
10g
(15%)
Saturated Fat
2g
(10%)
Cholesterol
5mg
(2%)
Potassium
482mg
(14%)
Fiber
5g
(20%)
Sugar
11g
(22%)
Vitamin A
19141IU
(383%)
Vitamin C
7mg
(8%)
Calcium
63mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 166 kcal
% Daily Value*
| Calories | 166kcal | 8% |
| Carbohydrates | 21g | 7% |
| Protein | 2g | 4% |
| Fat | 10g | 15% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 5mg | 2% |
| Potassium | 482mg | 10% |
| Fiber | 5g | 20% |
| Sugar | 11g | 22% |
| Vitamin A | 19141IU | 383% |
| Vitamin C | 7mg | 8% |
| Calcium | 63mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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