Preparation info

  • Difficulty


Appears in


By Ben Shewry

Published 2012

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  • 1 large white carrot
  • 8 small purple carrots
  • 4 small orange carrots
  • 100 ml ( fl oz) delicately flavoured olive oil (such as the leccino variety)
  • table salt, to taste


Peel the carrots using a very sharp, long-bladed slicing knife. You could use a peeler but using a knife to shave the skin off in one piece retains the natural shape of the carrot best.

Slice the white carrot into 1 cm (½ inch) thick discs. Halve the purple and orange carrots widthways. Keep each colour in separate bowls. Dress each bowl with a little olive oil and salt. Place the contents of each bowl into four separate vacuum pouches and vacuum-pack on 100 per cent in a chamber vacuum sealer*.

Place the bags in a large saucepan and cover with cold water. Place over high heat, bring to a simmer and continue simmering until the carrots are tender but still have a bit of bite. Remove the bags and cool to room temperature.