Carrot Spears with Orange and Ginger

Prep Time:
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.
Wine Pairing: