Sous Vide Glazed Carrots Recipe

Sous Vide Side Vegetables

Ingredients

• 1 pound baby whole baby carrots, peeled or well-scrubbed, or 1 pound medium to large carrots, peeled and cut into 1-inch chunks
• 2 tablespoons (30g) unsalted butter
• 1 tablespoon (12g) granulated sugar
• salt and pepper
• 1 tablespoon (15ml) chopped parsley (optional)

Instructions

1. Preheat sous-vide precision cooker to 84°C.
2. Place carrots, butter, sugar, and 1/2 teaspoon salt in a vacuum bag and seal
3. Cook carrots in the water bath until fully tender, about 1 hour.
4. At this point, carrots can be stored in refrigerator for up to 1 week.
5. Empty entire contents of bag into a large, heavy-bottomed skillet and cook over high heat, stirring constantly, until liquid has reduced to a shiny glaze, about 2 minutes.
6. Season to taste with salt and pepper, stir in parsley, and serve.
7. If glaze breaks and turns greasy, add water a teaspoon at a time, shaking pan to re-form glaze.