Ingredients
5-6 medium sized carrots, sliced lengthways
1tbsp harissa paste
20g butter
To Serve:
1 tbsp chopped coriander
1 tbsp flaked almonds
1tbsp pomegranate seeds
Suitable for:
The Method
Quick Note: You can get a range of different results depending on what temperature you choose to cook your vegetables. To see how to cook sous vide if you don’t have a vac machine then view our how-to guide.
Spread the Harissa paste over the carrots.
Put the coated carrots and butter in a sous vide bag, then vac seal the bag and set to one side. If you don’t have a vac sealer then visit the Drew & Cole website for an alternative method.
Place the sous vide bag into the inner pot and fill to the PC MAX 2/3 line, making sure the bag is fully submerged, using a small weight if necessary. Close the lid as this will help maintain an even temperature but note that this is not a pressure cook function, so leave the pressure valve open.
Select the SOUS VIDE function then scroll down and select the VEG NEW POTATO function and press START. Then adjust the cooking time up to 1 ½ hours.
When the program has finished, carefully remove the bag and open to remove the carrots and harissa sauce.
If you want a sautéed finished to your carrots, then empty and dry the inner pot. Select the SAUTE function, select the VEG ASPARAGUS program and press START. Add the carrots and harissa sauce and cook for 1-2 mins.
Serve with the coriander, almonds, and pomegranate seeds as a side dish or great as the main event.
