Watch as everyone can’t stop going back for more! Who would have thought drizzling hot honey over perfectly sous vide carrots could be both the easiest thing to make and yet tasting so delicious?
Cut off the leafy tops and leave 1-2 cm on the top. Remove any root ends.
Give it a quick wash. Pat dry and vacuum seal the Dutch carrots in a bag.
Immerse the sealed bag in a water bath or a large saucepan. Using an Immersion cooker, set at 83.9°C or 183°F for 1 hour.Slice the red chillies or red peppers into thin matchsticks.In a small saucepan, add the honey, red chillies and chilli flakes (red pepper flakes). Let it simmer for 10 minutes.
Slice the red chillies or red peppers into thin matchsticks.
In a small saucepan, add the honey, red chillies and chilli flakes (red pepper flakes). Let it simmer for 10 minutes.
In a large fry pan, add 1 tsp of avocado oil. Remove the sous vide carrots from the sealed bag and place in the fry pan. Fry until the carrots have browned. Place on a platter.
Drizzle honey on top. Serve the rest on the side.
Season with salt and pepper.
Serve.
Notes
You can use regular carrots for this side dish. Just cut them in half and then cut them in long strips. You can also use a medley of different coloured heirloom carrots.
You can use any red chillies or red peppers.
To reduce the heat in this recipe, remove the seeds from the red chillies and you can omit the chilli flakes or red pepper flakes.
For a vegan version, use maple syrup instead. Maple syrup and Dutch carrots are a great match, too, although you will get more of a butterscotch/caramel flavour.
Any vegetable oil would work. Alternatively, you can use butter instead for a richer flavour.