Sous Vide Glazed Carrots Recipe
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Category
Vegetarian
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Cusine
American
What do you need?
How to make?
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 unsalted butter
1 tablespoon granulated sugar
Kosher salt
Freshly ground black pepper
1 tablespoon
Directions
Preheat sous vide precision cooker to 183 degrees F. Place carrots, butter, sugar, and 1/2 teaspoon kosher salt in a vacuum bag and seal according to manufacturer's instructions. 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. 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. 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.
