Recipe Book

17
the Fast Slow Go
™
BPR680 USC B21
Heirloom Carrots with Labne
Prep time: 20 minutes
Sous vide: 195°F / 30 minutes
Serves: 4
Ingredients
1 lb (450g) heirloom carrots
3 tablespoons extra virgin olive oil, divided
2 teaspoons sea salt
1 teaspoon cumin seeds
2 teaspoons honey
L cup mint leaves
L cup flat-leaf parsley leaves
1 tablespoon dukkah, divided
½ cup (140g) labne
Method
1. Pour 8 cups (2 liters) hot water into the cooking
bowl.
2. Select SOUS VIDE and adjust the temperature
to 195°F and the cooking time to 30 minutes.
Close and lock the lid with the pressure release
valve open. Press START to preheat.
3. Meanwhile, trim the tops and peel the carrots.
Divide the carrots between two resealable bags.
Place 1 tablespoon oil in each bag. Divide the salt,
cumin seeds and honey between the bags.
4. Once preheated, slowly lower the bags into
the water to remove the air. Seal the bags and
place in the water. If the bags float, place the
trivet upside down over the bags to keep them
fully submerged. Close and lock the lid.
5. Cook until the carrots are just tender but still crisp.
Carefully remove the bags from the water and
place into cold water to cool.
6. Place the herbs in a bowl and dress with the
remaining 1 tablespoon oil and 1 teaspoon of the
dukkah.
7. Spoon the labne onto a serving plate. Drain the
carrots and place them on the labne. Top with the
herbs and sprinkle with the remaining dukkah.
Tips: Use sturdy food safe resealable bags or use double-
bags for added strength.
To make homemade labne, see the tip in the Greek-Style
Yogurt recipe.