Spicy carrots with
toasted sesame seeds
Prep. time: 10 min.
Baking/cooking time: 35 min.
Serves 4
For the carrots
500 g carrots
100 ml olive oil
1 tbsp harissa spice
1⁄2 tsp rock salt
Ground pepper
Additional items
Vacuum sealer and vacuum bag
CARROTS
Wash, peel and quarter the carrots lengthwise. Marinate
them with the olive oil, harissa, rock salt and pepper then
vacuum seal in a vacuum bag. Put the sealed carrots on
the perforated tray and cook in the X BO (85 °C, special
programme ‘Sous-vide cooking’) for 35 minutes.
DIP
Lightly toast the sesame seeds in a pan with a little oil.
Squeeze the lemon. Mix together the toasted sesame seeds,
lemon juice, tahini, wild garlic pesto and olive oil until creamy
then season with salt.
PRO TIP
For the best flavour, use small to medium-sized carrots and
leave some of their green tips to make them look nicer.
To make the dip
2 tbsp sesame seeds
1 lemon
120 g tahini (sesame paste)
40 g wild garlic pesto
50 ml olive oil
Rock salt
Ginger, carrot and apple smoothie
with cayenne pepper and honey
Prep. time: 15 min.
For 2 portions
150 g crushed ice
250 g carrots
50 g ginger
220 g red apples
Juice of 1 lemon
1 tbsp extra virgin olive oil
1 tbsp honey
¼ tsp cayenne pepper
CUT THE FRUIT
First, thoroughly wash all fruit and vegetables. Next, peel the
carrots and ginger and cut into chunks. Core the apples (do
not peel) and cut into chunks too. Cut the lemon in half and
squeeze the juice.
MIX THE SMOOTHIE
Start by whizzing all of the hard ingredients in a blender,
then add the liquids, spices and honey. Blend everything
on the highest setting for 2 minutes until smooth. Divide
the smoothie between 2 large glasses and garnish with
a little cayenne pepper.
MARINADE
Mix together the oil, paprika and salt in a bowl to make
a marinade.
VEGETABLE CRISPS
Squeeze the lemon and mix the juice with the water. Peel the
vegetables, chop them into thin slices (approx. 1 mm) and
soak briefly in the lemon water. Leave to strain then stir the
vegetable slices into the marinade in a bowl. Spread out the
vegetable slices on the universal tray and bake in the X BO
(160 °C/0% humidity) for 5 minutes. Then change the settings
to 110 °C/-100% humidity and dry the crisps for another
5 minutes. Place on some kitchen roll to strain.
PRO TIP
Store the vegetable crisps in a dry, airtight container so that
they keep for longer. The higher the starch content of the
vegetables, the longer the crisps will remain crispy. The
vegetable colour is preserved by putting the vegetable slices
in lemon water.
Recipe
for the
BORA X BO
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with the BORA X BO
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steaming or hot air grilling,
the BORA X BO professional
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cooking a real pleasure. The
BORA cookbook is packed
with delicious recipes for
everyday cooking.
Vegetable crisps
Prep. time: 15 min.
Baking/cooking time: 10 min.
Serves 4
For the marinade
100 ml heat-resistant oil
1 tbsp paprika (or spice
mixture of your choice)
1⁄2 tsp rock salt
For the vegetable crisps
1 lemon
500 ml water
250 g carrots
250 g potatoes
B O R A M A G A Z I N E
1 6
B O R A M A G A Z I N E
1 7
I N S P I R AT I O N
I N S P I R AT I O N
