Recipe Book

17
the Fast Slow GO
™
SPR680 UK B21
Heirloom Carrots with Labne
Prep time:
20 minutes
Sous vide: 90°C 30 minutes
Serves:
4
Ingredients
2 bunches heirloom carrots (500g)
3 tablespoons extra virgin olive oil, divided
2 teaspoons sea salt
1 teaspoon cumin seeds
2 teaspoons honey
10g mint leaves
10g flat-leaf parsley leaves
1 tablespoon dukkah, divided
150g labne
Method
1. Pour 2 litres hot water into the cooking bowl.
2. Select SOUS VIDE and adjust the temperature to
90°C 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 in 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.
Tip: Use sturdy food safe resealable bags or use double-
bags for added strength.
To make homemade labne, see the tip in the Greek-Style
Yoghurt recipe.