Delicious Carrots

83.89°C (183° F)
Temperature
Sous vide time
0 People
Serves
Easy
Difficulty
DH

Ingredients

  • 1 pound whole baby carrots (peeled or well-scrubbed) or medium to large carrots (peeled and cut into 1-inch chunks)
  • 2 tablespoons unsalted butter
  • 1 tablespoon granulated sugar
  • 1/2 tablespoon Kosher salt
  • 1 tablespoon freshly ground black pepper
  • 1 tablespoon chopped parsley (optional)

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Directions

  1. Preheat sous-vide precision cooker to 183°F.
  2. Place carrots, butter, sugar, and 1/2 teaspoon kosher salt in a vacuum bag, and seal according to manufacturer's instructions.
  3. Cook carrots in the water bath until fully tender, about 1 hour. At this point, carrots can be stored in refrigerator for up to 1 week.
  4. Empty entire contents of bag into a 12-inch, heavy-bottomed skillet and cook over high heat, stirring constantly, until liquid has reduced to a shiny glaze, about 2 minutes.
  5. Season to taste with salt and pepper, stir in parsley, and serve. If glaze breaks and turns greasy, add water a teaspoon at a time, shaking pan to re-form glaze.

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