Sous Vide Glazed Carrots Recipe
Sous-vide carrots are intensely flavorful and perfectly cooked––Every time.
Glazed sous-vide carrots. [Photographs: J. Kenji Lopez-Alt]
There are some vegetables for which sous-vide cooking can't be beat. Carrots top that list. When cooked in a sealed bag with a little bit of butter, sugar, and salt, the natural flavor of the carrot intensifies into a sweeter, stronger, and downright tastier version of itself.
Why It Works
- 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.
Read more: Sous Vide 101: Glazed Carrots
- Yield:Serves 4 to 6
- Active time: 10 minutes
- Total time:About 1 hour
- Rated:
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
- Kosher salt
- Freshly ground black pepper
- 1 tablespoon (15ml) chopped parsley (optional)
Directions
-
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.
This Recipe Appears In
Sous Vide 101: Glazed Carrots The New $199 Sansaire Sous Vide Circulator is the Solution We've Been Waiting For We Test the $199 Sous Vide Circulator From AnovaThis post may contain links to Amazon or other partners; your purchases via these links can benefit Serious Eats. Read more about our affiliate linking policy.
Comments
Hello Eater!
Want to comment? Sign In or Register
ADD A COMMENT
PREVIEW YOUR COMMENT