Rainbow Carrots in Pesto finisher

Carrots with tomato pesto

Author

Tim Hankins

Prep Time: 00:07

Recipe Time: 01:10

Temperature : 185F / 85C

Ingredients

• 7-8 whole Rainbow Carrots
• Salt
• Black pepper
• Avocado oil
• 1 jar Genovese Tomato Basil Pesto
• Ghee butter and cask iron skillet at the end

Directions

1. Prepare carrots for vacuum seal Mix oil salt and pepper with carrots Vacuum seal tight
2. Sous vide in only an Anova equipment. 185 degrees F or 85 C for 1 hour to 1 hour and half. Tonight was 1h10m because folks got hungry
3. Warm cask iron pan with ghee butter Remove carrots from sous vide bag Crisp the outsides of the carrots until crispy marks are present.
4. Prepare for serving by putting generous amounts of the pesto on a plate. Place carrots on bed of pesto. Salt and pepper just because. Enjoy! PS- we ate a few before we took this picture. That’s how good they are.

Finishing Steps

1. PS- we ate a few before we took this picture. That’s how good they are.