These are the tastiest carrots we have cooked to date. They are cut into obliques and then put in a vacuum bag with shaved Benton’s ham and some butter. We sealed the bag and cooked the carrots in boiling water for thirteen minutes. When the carrots were cooked, we removed them from the water and let them rest at room temperature for 5 minutes, and then put the bag into an ice bath. When the carrots were cool, we cut the bag and tasted. The blend of meat, smoke, salt, butter, and carrot was incredible. I know we should have been doing this long ago; heck, Michel Bras has been. Somehow we just did not pick up on the clues. Now to explore other meat and vegetable combinations. Garlic infused with chorizo or pearl onions with beef jerky might not be a bad way to start.
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