Sous vide recipes: carrots, chicken & steak | SKS Recipe | SKS

Ingredients

• 4 large carrots peeled and cut in 1” pieces, (or 24 peeled baby carrots)
• 1 tablespoon of butter
• 1 tablespoon of honey
• 1 small piece of fresh ginger
• 2 teaspoons of ground ginger powder
• Salt and pepper to taste
• 4 boneless, skinless chicken breasts
• 4 teaspoons of extra virgin olive oil
• 2 Meyer lemons, zest and juice
• 2 teaspoons of extra virgin olive oil for searing
• 2 teaspoons of unsalted butter
• 1 teaspoon of minced parsley
• 1 teaspoon of minced rosemary
• 4 (6-8 oz.) beef tenderloin filets steaks (or other preferred cuts of steak)
• 4 thyme sprigs