Sous Vide Carrots with Spiced Yoghurt

by

Tenina Holder

POSTED November 19, 2021 (LAST UPDATED September 24, 2021)

Serves

6

Total Time

1hrs 10mins

Calories

153

Beautiful sweet honey carrots are a thing of beauty, especially when you can set and forget as in this case Sous Vide? Basically yes. Nothing special

recipe-image

    INGREDIENTS


  • Baby carrots icon
    Baby carrots

    300 g (about 25)rinsed, trimmed

  • Onion icon
    Onion

    1 (about 140 g)quartered

  • Pomegranate icon
    Pomegranate

    ½ (about 78 g)seeds of

  • Honey icon
    Honey

    2 tablespoons (about 30 ml)

  • Cumin seeds icon
    Cumin seeds

    ½ teaspoon (about 1 g)

  • Pink himalayan salt icon
    Pink himalayan salt

    ⅛ teaspoon

  • Black pepper icon
    Black pepper

    ⅛ teaspoon

  • Extra virgin olive oil icon
    Extra virgin olive oil

    1 tablespoon (about 15 ml)

  • Water icon
    Water

    as needed

  • Garlic clove icon
    Garlic clove

    2 (about 12 g)

  • Extra virgin olive oil icon
    Extra virgin olive oil

    20 g (about 1 ½ tablespoons)

  • Greek yogurt icon
    Greek yogurt

    200 g (about ¾ cup)

  • Ground cumin icon
    Ground cumin

    ½ teaspoon (about 1 g)

  • Fresh herbs icon
    Fresh herbs

    ¼ cup (about 60 g)

  • Extra virgin olive oil icon
    Extra virgin olive oil

    as needed

    METHOD


  • 1. Place all the carrot ingredients into a stasher bag and lay flat in the varoma dish
  • 2. Fill the Thermomix bowl to the 1L mark with water
  • 3. Steam - approx 1 hr, Varoma, speed 3
  • 4. Test for tenderness, you want them soft enough, without falling apart
  • 5. To make the spiced yoghurt, place onion garlic and EVOO into the Thermomix bowl
  • 6. Chop - approx 3 sec, speed 5
  • 7. Sauté - approx 5 min, Varoma, speed 1
  • 8. Cool slightly before adding to the yoghurt and seasoning
  • 9. Stir together to combine
  • 10. Serve honey carrots on a bed of spiced yoghurt, drizzle with EVOO and garnish with herbs and pomegranate seeds

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