Bunch of carrots
1/2 T butter
1 T Acacia honey (use a very good one here)
1/2 tsp salt
carrot tops garnishes
3 or 4 ginger snap cookies
For the Carrots
carrots and cut off ends. Add carrots, honey,
salt, butter to a sous vide bag and vacuum.
Cook at 183F for 1 hour.
can chill in a water bath to ready to use.
To serve, remove contents from
bag and reduce the liquid to the carrots till
glazed. Swirl in 1/2 T on low heat or off flame.
For the carrot tops
Carrot tops are crisped the same
way we do parsley
The one important thing is to
have fresh carrots so the tops have great flavor.
Heat to about 350F a 1/4 cup of
vegetable oil in a small pot. Cut and clean
carrot tops and dry well with paper towels.
Add the carrot tops to the hot oil and cook
for 1-2 minute when bubbling dies down a bit.
Remove and set on paper towels. The carrot tops
will remain green and have a very crispy fried
Using a cheese grater or coffee
grinder, powder some ginger snaps. Sprinkle
the powder over the carrots before garnishing
with the carrot tops.
For the Shrimp
Saute the shrimp in the pot that
contained the glazed carrots using a little
butter. Add the shrimp on top of the carrots.