Sous Vide Glazed Carrots Recipe

You'll never eat a more carrot-y carrot.

at 183°F, carrots will soften but not turn mushy.
Cooking carrots sous-vide cooks them in their own juices, packing them with intense carrot flavor.
Tossing the carrots in the skillet for a couple minutes after cooking glazes them in their reduced juices, enhancing their flavor and appearance.

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
Kosher salt
Freshly ground black pepper
1 tablespoon (15ml) chopped parsley (optional)

1.

Preheat sous-vide precision cooker to 183°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.
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. 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.