Sea buckthorn, carrot & popped barley
Savoury recipe-
Sea buckthorn, carrot & popped barley
Ingredients
- 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.
In this step
Frozen fruit purées