Sous Vide Glazed Carrots
Discover the secrets to perfect Sous Vide Glazed Carrots! Learn how to achieve tender, flavorful carrots with a glossy glaze, perfect for any meal. Click for the recipe!
- Prep Time: 5 minutes
- Cook Time: 65 minutes
- Total Time: 70 minutes
- Yield: 6 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Française
Ingredients
Scale
- 1 pound (454 g) baby whole small carrots, peeled or well-scrubbed, or 1 pound (454 g) medium to large carrots, peeled and cut into 1-inch chunks
- 2 tablespoon s (30 g) unsalted butter
- 1 tablespoon (12 g) granulated sugar
- Kosher salt
- Freshly ground black pepper
- 1 tablespoon (15 ml) chopped parsley (optional )
Instructions
- Prepare a sous vide machine to heat a water bath to 183°F (84°C).
- Combine carrots, butter, sugar, and 1/2 teaspoon kosher salt in a vacuum-sealed bag, following the manufacturer’s guidelines.
- Immerse the bagged carrots in the water bath and let them cook until they are completely soft, which will take around 1 hour.
- Once done, you can keep the cooked carrots in the refrigerator for up to a week.
- Pour everything from the bag into a large, sturdy skillet and heat on high, stirring nonstop, until the liquid becomes a glossy coating, approximately 2 minutes.
- If the glaze separates and looks oily, add a teaspoon of water at a time, swirling the pan to restore the glaze.
- Adjust the seasoning with salt and pepper to your liking, mix in parsley, and serve.
Notes
- Ensure the vacuum-sealed bag is airtight for even cooking of the carrots during sous vide.nPour the liquid gently into the skillet with the carrots to avoid splattering and create a smooth glaze.nGrind fresh black pepper over the carrots just before serving to enhance the flavor.
Nutrition
- Calories: 69 kcal
- Fat: 4 g
- Protein: 1 g
Find it online: https://sousviderecipe.com/sous-vide-glazed-carrots-recipe/