Rainbow Carrots in Pesto finisher

Ingredients for 0

• 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

• 

  Step 1

  Prepare carrots for vacuum seal Mix oil salt and pepper with carrots Vacuum seal tight

• Step 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

• 

  Step 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.

• 

  Step 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

• 

  Step 0

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

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