Sea buckthorn, carrot & popped barley

Savoury recipe
Johannes BERLIN

Johannes BERLIN

His culinary history dates back to his childhood, when he was baking muffins and cupcakes and selling them to his neighbours from door to door. Since then cooking has been a powerfull element in his l...
  1. Sea buckthorn, carrot & popped barley


    • Frozen fruit purée 100% : Seabuckthorn - 1 dl
    • Carrot - 3
    • Olive oil - (extra virgin) - 2 tablespoon
    • Tarragon - 1 brin
    • Salt

    Cut carrots into rectangle shape. Combine carrots and other ingredients into vacuum bag. Seal the bag in vacuuming machine with medium power. Cook in sous-vide in 85°C for 20-30 min., or until soft but not mushy. Ready to use.

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