Sous Vide Honey Carrots with Spiced Yoghurt
Make on Fresco
I grew up on honey carrots, but they didn't taste like these! (They were good mum, just saying!) With the yoghurt and a few pretty pomegranate seeds or arils or if you cannot get those, plump currants and a drizzle of pomegranate molasses will do the trick, you are kind of looking at pretty elegant carrots with the Sunday roast. They are also a stunning starter to pass around when you are a bit sick of the cheese platters. (That is never the case with me, but you know...I cater to all!)
I hope you love these. If I could have gotten a hold of yellow and purple carrots, imagine! What a carrot riot. If you manage to, please cook them seperately and send pics!
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Need
-
The Carrots
- 300 Grams baby carrots, cleaned with most of the stem removed
- 2 Tablespoons honey honey
- 1/2 Teaspoon cumin seeds
- 1 Tablespoon Extra Virgin Olive Oil (EVOO) BUY
- 1 Pinch pink salt flakes BUY
- 1 Pinch black pepper
-
The Spiced Yoghurt
- 1 brown onion quartered
- 2 cloves garlic
- 20 Grams Extra Virgin Olive Oil (EVOO) plus some more BUY
- 200 Grams pot set yoghurt or Greek Style yoghurt Recipe
- 1/2 Teaspoon ground cumin
- 1 Pinch pink salt flakes BUY
- 1 Pinch black pepper
- 1 Handful fresh herbs of choice
- 1/2 pomegranate, seeds (arils) only
Do
- 1
Place all the carrot ingredients into a stasher bag and lay flat in the Varoma dish. Fill the Thermomix bowl to the 1L mark with water. Cook 60 mins/Varoma/speed 3. Test for tenderness, you want them soft enough, without falling apart.
- 2
To make the spiced yoghurt, place onion garlic and EVOO into the Thermomix bowl and chop 3 sec/speed 5. Saute 5 min/Varoma/speed 1/MC off Cool slightly before adding to the yoghurt and seasoning. Stir together to combine.
- 3
Serve honey carrots on a bed of spiced yoghurt, drizzle with EVOO and garnish with herbs and pomegranate seeds.
