Sous vide maple carrot with maple crystals

By Pino Di Cerbo
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This sweet, modernist dessert featuring the humble carrot is sure to be a fan favourite! Carrots are cooked sous-vide with toasty, nutty brown butter before being rolled in sweet maple sugar crystals and paired with tangy crème Fraiche.



  • 1/2 cup (120ml) salted butter
  • 6 medium sized carrots, greens removed
  • 1/4 cup (60ml) maple syrup, reserving 1 tablespoon (15ml) for crème fraiche
  • 1/2 teaspoon (2.5ml) cinnamon
  • 1/4 teaspoon (1.25ml) nutmeg
  • 1 orange, zest only
  • Salt, for seasoning
  • Flaky sea salt, for garnish
  • 1 cup (240ml) maple sugar crystals, lightly crushed


  1. Preheat the immersion circulator in a tub of water to 185° F (85° C).
  2. Cook butter in a small pan over medium-high heat until browned, about two to three minutes.
  3. Transfer to a small container and refrigerate for 10 minutes until almost solid.
  4. Scrub carrots clean under cold running water. Do not peel. Place carrots in a sous-vide bag. Add congealed brown butter and maple syrup.
  5. Seal the bag, and place it in the circulating water bath.  Cook for one and a half hours.
  6. Meanwhile, make a spiced crème Fraiche by whisking together the crème Fraiche, reserved maple syrup, cinnamon, nutmeg, and orange zest. Season with salt and reserve for plating.
  7. Remove carrots from the bag, discarding the excess butter and maple syrup. Place the carrots on a tray.
  8. Season carrots with flaky sea salt. Generously sprinkle maple sugar crystals over carrots.
  9. Carefully transfer the carrots to the middle of individual serving plates, making sure the crunchy sugar adheres for a nice presentation.
  10. Add more maple sugar crystals once the carrots are on the plate if needed.
  11. Place one dollop of the spiced crème Fraiche beside the carrot and serve immediately. Enjoy! 

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