I want to sous vide carrots for a dinner at my grand parents farm on December 27th. My problem is that i will not have my vacuum sealer with me. I have tried doing carrots without the sealer, but they always float and never turn out right. What method is better. Peel, cook and freeze or peel, freeze and then finally cook on the day of?
The plan will be to caramelize them in a hot pan with butter, brown sugar and salt then top them with fresh chives and chervil.
What say you?
