Warm Carrots with Citrus and Hazelnuts
By Recipe developed for Sur La Table’s Cooking Classes
Warm Carrots with Citrus and Hazelnuts
By Recipe developed for Sur La Table’s Cooking Classes
Yield/Serves:
Makes 4 servings
- 1 lb. medium sized whole carrots, peeled
- 2 cups freshly squeezed orange Juice
- 2 Tbsp. brown sugar
- 1 Tbsp. butter
- 2 thyme sprigs
- ½ cup hazelnuts
- 2 Tbsp. extra virgin olive oil
- 1 Tsp. ground ginger
- 1 Tsp. rosemary, minced
- 1 Tsp. orange zest, approximately the zest of 1 medium orange
- 1 Tsp. parsley, minced
- Kosher salt, as needed
- Extra-virgin olive oil, as needed
Carrots, like any root vegetable, require attention so that they are flavorful and cooked through, but do not become mushy. Cooking the carrots sous vide produces a firm yet tender vegetable, and with the addition of orange juice for cooking, you will have layered bright flavors in the final dish.
Set sous vide circulator to 194°F to preheat the water and preheat oven to 350°F.
Heat orange juice and 1 Tbsp. brown sugar in a small pot and reduce to ⅓, or until slightly thick in consistency.
Pour reduced orange juice, carrots, butter, thyme, and a large pinch of salt into a sealable bag.
Place bag into preheated water, clip to side of pot and let cook, fully submerged, for 1 hour.
While carrots are cooking, spread hazelnuts onto a baking sheet and place in oven to toast until golden brown, about 5 minutes.
Remove hazelnuts from oven and cool. Roughly chop nuts and place in a mixing bowl. Add olive oil. Toss with remaining 1 Tbsp. of brown sugar, ground ginger, rosemary, orange zest, and parsley and season with salt.
After the carrots are cooked, remove from bag and pour excess liquid on top. Sprinkle with the hazelnut topping.
Set sous vide circulator to 194°F to preheat the water and preheat oven to 350°F.
Heat orange juice and 1 Tbsp. brown sugar in a small pot and reduce to ⅓, or until slightly thick in consistency.
Pour reduced orange juice, carrots, butter, thyme, and a large pinch of salt into a sealable bag.
Place bag into preheated water, clip to side of pot and let cook, fully submerged, for 1 hour.
While carrots are cooking, spread hazelnuts onto a baking sheet and place in oven to toast until golden brown, about 5 minutes.
Remove hazelnuts from oven and cool. Roughly chop nuts and place in a mixing bowl. Add olive oil. Toss with remaining 1 Tbsp. of brown sugar, ground ginger, rosemary, orange zest, and parsley and season with salt.
After the carrots are cooked, remove from bag and pour excess liquid on top. Sprinkle with the hazelnut topping.