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