Sous Vide Glazed Carrots

“Tender heirloom carrots gently cooked sous vide, then finished with a buttery, sweet glaze and fresh parsley for a vibrant side dish.”

Difficulty

Intermediate

Yield

Serves 4 - 6

Ingredients

1 pound heirloom carrots, peeled and cut into 1 inch pieces2 tablespoons butter1 tablespoon sugar Salt to taste Pepper to taste1 tablespoon parsley leaves, chopped

Equipment

Immersion circulatorVacuum sealerCutting boardChef's knife or paring knifeMedium frying panTongsPeelerDish towelTasting spoons

Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

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 the refrigerator for up to 1 week.

Empty entire contents of the bag into a medium frying pan 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.