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Sous Vide Glazed Carrots Recipe
Cooking carrots sous vide ensures they never turn mushy and that they are packed with carrot-y flavor. Our recipe works every time.
Ingredients
- 1 pound baby whole small carrots
- 2 tablespoons unsalted butter
- 1 tablespoon granulated sugar
- Kosher salt
- Freshly ground black pepper
- 1 tablespoon chopped parsley
Instructions
- 1
Use a sous vide immersion circulator to preheat a water bath to 183°F (84°C). 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.
- 2
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. If glaze breaks and turns greasy, add water a teaspoon at a time, shaking pan to re-form glaze. Season to taste with salt and pepper, stir in parsley, and serve.