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Brian Sunter

Sous Vide Carrots

Sous Vide Carrots

via roambackup.md

1h 2m 4 servings
sous-vide carrots vegetables side-dish
Scale
Units

Ingredients

  • 1 lb baby carrots
  • 2 tbsp unsalted butter
  • 1 tbsp granulated sugar
  • 1 tsp kosher salt
  • — ground black pepper
  • 1 tbsp chopped parsley

Equipment

  • sous vide immersion circulator
  • skillet

Instructions

1

Preheat sous vide immersion circulator to 183°F.

2

Place 1 lb baby carrots , 2 tbsp unsalted butter , 1 tbsp granulated sugar , and 0.50 tsp kosher salt in a vacuum bag. Seal according to manufacturer's instructions.

3

Cook in the water bath for 1 hour until fully tender. At this point, carrots can be stored in the refrigerator for up to 1 week.

4

Empty entire contents of bag into a 12-inch skillet and cook over high heat, stirring constantly, until liquid has reduced to a shiny glaze, about 2 minutes .

5

Season to taste with 0.50 tsp kosher salt and ground black pepper . Stir in 1 tbsp chopped parsley and serve. If glaze breaks and turns greasy, add water a teaspoon at a time, shaking the pan to re-emulsify.

View Cooklang Source
recipe.cook 
---
title: Sous Vide Carrots
servings: 4
time: 1 hour 10 minutes
tags: [sous-vide, carrots, vegetables, side-dish]
cuisine: American
difficulty: easy
source: "roambackup.md"
description: "Sous Vide Carrots"
---

Preheat #sous vide immersion circulator{} to 183°F.

Place @baby carrots{1%lb}, @unsalted butter{2%tbsp}, @granulated sugar{1%tbsp}, and @kosher salt{1/2%tsp} in a vacuum bag. Seal according to manufacturer's instructions.

Cook in the water bath for ~{1%hour} until fully tender. At this point, carrots can be stored in the refrigerator for up to 1 week.

Empty entire contents of bag into a 12-inch #skillet{} and cook over high heat, stirring constantly, until liquid has reduced to a shiny glaze, about ~{2%minutes}.

Season to taste with @kosher salt{1/2%tsp} and @ground black pepper{}. Stir in @chopped parsley{1%tbsp} and serve. If glaze breaks and turns greasy, add water a teaspoon at a time, shaking the pan to re-emulsify.