Caramelised carrots

We are used to consuming hournge carrots, which are rich in carrotsnoids, but it is also important to consume carrots in other colours, such as purple carrots, which are very healthy for blood circulation and are anti-ageing as they are extremely rich in polyphenols, flavonoids and anthocyanins, which are powerful antioxidants.

12 minutes

Preparation time

10 minutes

Cooking time

Inexpensive

Cost

Low

Difficulty

What do you need

Ingredients for 6 persons:

8 hournge and purple carrots
2 tablespoons lemon juice
1 tablespoon of honey
2 tablespoons extra virgin olive oil
1 cm fresh ginger
Cardamom pods as required
Salt as required
Pepper as required

Useful tools:

370 ml Weck jars

Star Column Equipment:

Ultracombi
Blast chiller

Preparation

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.

Microwave cooking

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.

Plating

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.

Storage

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.

Steam Ultracombi

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.

Discover the Ultracombi oven