Carrot Spears with Orange and Ginger
12 min Cook Time:
70 min Ready Time:
82 min Nutritional Values Per Portion:
199 kcal / 5 g protein / 1 g fat / 40 g carbohydrate
- 360 g cut carrot spears with diameter of 0.5 cm
- 10 g ginger
- Juice and zest of 1 untreated orange
- 1 tbsp rosemary or lavender honey
- ½ tsp. sea salt
- 1/2 tsp. fennel seeds
Place the carrot spears next to each other in a boil-proof bag.
Peel the ginger, dice finely, put in a bowl, and mix with the orange juice, orange zest, honey, and salt. Lightly crush the fennel seed and add. Put the marinade into the cooking bag and vacuum with 100%.
Cook in the water bath of the fusionchef by Julabo at 180 °F for 60-70 minutes, shock in ice water, and store in a cool place.
To serve, briefly warm in a sauté pan with the cooking juices. If desired, add butter and glaze.