A modernist side dish using vacuum compression to intensify flavor and nitrous-oxide aeration for a delicate herb foam.

6 plates

Ingredients:

• 1 lb – Baby heirloom carrots
• 2 tbsp – Butter
• 1 sprig – Thyme
• 1 pinch – Sea salt
• 1 handful – Parsley and Chives
• 100 ml – Vegetable stock
• 50 ml – Heavy cream

Speciality Items:

• Vacuum Sealer Need it? Click here to start cooking
• Sous-vide immersion circulator Need it? Click here to start cooking
• Gourmet Whip siphon + 2 N?O chargers Need it? Click here to start cooking
• Micro-Fine Mesh Sieve Need it? Click here to start cooking

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Steps:

1. Peel and trim the carrots, then place them in a vacuum pouch with butter, thyme, and sea salt.
2. Use the Chamber Vacuum Sealer on its highest setting to collapse the cell structure and infuse the aromatics.
3. Submerge the pouch in a water bath regulated by a Thermal Immersion Circulator at 84�C (183�F) for 45�60 minutes.
4. Blanch and shock the herbs, then blend with vegetable stock and heavy cream to create the foam base.
5. Pass the herb mixture through a Micro-Fine Mesh Sieve.
6. Pour the liquid into a Siphon, charge with one N2O cartridge, and shake vigorously.
7. Keep the siphon warm in a 50�C (122�F) water bath until ready to serve.
8. Remove carrots from the pouch and briefly sear in a hot pan for 30 seconds using the pouch juices to create a glossy glaze.
9. Plating: Arrange the carrots on a plate and dispense a cloud of herb foam alongside them.

Nuggget Nuggget: One Ask. One Tap. Done

Nuggget Nuggget: One Ask. One Tap. Done