--- title: "Sous Vide Carrots" description: "Sous Vide Carrots" url: "https://briansunter.com/recipes/sous-vide-carrots" --- # Sous Vide Carrots Sous Vide Carrots 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 description: "Sous Vide Carrots" rating: 4.5 --- 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. ```