Sous Vide Carrots with Carrot Top Pesto
Emily Farris and Jeff Akin are Feed Me Creative — a culinary content studio in Kansas City's historic West Bottoms that specializes in recipe development, food styling, and photography. (We're also really good eaters!)
These Sous Vide carrots are perfect as a side dish. Our advice? Use the whole carrot — including the greens on top — for some added nutrition.
Ingredients for 4
1 pound baby carrots, peeled (tops reserved for pesto)
¼ cup (59 ml) Parmigiano-Reggiano
¼ cup (59 ml) pine nuts, toasted
1 clove garlic, minced
¼ cup (59 ml) extra-virgin olive oil
3 tablespoons (44 ml) fresh lemon juice
Kosher salt and freshly ground black pepper
Set the Anova Sous Vide Precision Cooker to 180°F.
Seal carrots in a zip or vacuum bag and cook for 45 minutes, or until tender.
In a food processor, pulse the cheese, nuts, garlic, and carrot tops until coarsely ground. Add the olive oil and lemon juice and puree until blended and emulsified. Season with salt and pepper and serve on top of carrots.