Quickly Make a Sous Vide Baby Carrot & Zucchini Medley

Sous Vide Baby Carrot & Zucchini Medley


Are you're a big fan of The Kitchn? We certainly are. This week, we were thrilled to discover this Chef's words regarding Sous Vide VegetablesAfter working for a restaurant like Alinea we'll happily take Nicholas Lomba's opinion. He's part of a long list of Chef's who have quickly taken this cooking method to heart. It is a traditional French technique after all. 

With just one bite it's easy to see why. The culinary world has readily embraced Sous Vide food and we want to help you do the same. 

If you still need proof of the incredible flavor, the evidence is here

This week, we wanted to bring you a light and colorful dish in the spirit of Summer. It's just around the corner!



1 Medium, Green, Organic Zucchini Sliced

1 Cup of Cauliflower Rice 

5 Sous Vide Baby Carrots, Sliced

1/4 Cup of Sesame Seeds

2 Tbsp of Organic Olive Oil

Juice of 1 Small Lemon

Salt & Pepper to Taste



Place Olive Oil at the bottom of a medium sized stovetop skillet. Place remaining ingredients (except salt & pepper) in the skillet. 

Stir all ingredients thoroughly over medium heat for 12-15 minutes (continuously). 

Add salt & pepper to taste.

Plate & Enjoy!

From Our Family to Yours,

The Lagudis


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