Ingredients for 6 persons:
Star Column Equipment:
Wash, peel and slice the carrots. Put the carrots in a container that is suitable for microwave cooking and add the honey, salt, extra virgin olive oil, lemon juice, the opened cardamom pods and a few pieces of fresh ginger.
Close the container with its lid or with suitable film (if using film, leave a small vent); cook for 3 minutes at 500 W, then turn the food over, being careful not to burn yourself with the steam that will come out, cover and continue cooking for another 3 minutes. The carrots will be cooked to perfection with optimal distribution of the flavours thanks to the steam chamber created, ready to be sautéed in a pan to be caramelised.
When you decide to eat them, simply sauté them in a pan for a couple of minutes to be caramelised; alternatively, you can also eat them cold, making an emulsion by blending the honey, lemon juice, extra virgin olive oil and vegetation water recovered from the cooking bag and then seasoning them.
You have two options: blast chill the bags in positive if the carrots will be consumed during the week (7 days), or directly in negative at -18°C for proper freezing and subsequent storage in the freezer for 3 months.
As an alternative to cooking in the microwave, you can use the Ultracombi oven.
Put the carrots in the vacuum cooking bags and add the honey, salt, extra virgin olive oil, lemon juice, the opened cardamom pods and a few pieces of fresh ginger.
Vacuum pack at maximum suction and sealing. Set the Ultracombi oven in steam mode at 85°C and cook for 18 minutes. Combining vacuum cooking with steam cooking will convey an explosion of flavours.