Sous vide method which is a part of this Sous Vide Carrots Recipe of cooking retains the natural sweetness, firm bite and bright color of carrots which is mostly lost when using traditional cooking. Traditional cooking such as blanching often dilutes the natural sugars of carrots making them bland, and boiling often makes them mushy. Sous vide therefore reduces the risk of overcooking and the packaging helps retain color flavor and texture. You can also try the sous vide technique with other similar root vegetables such as turnips and parsnips. You can season with fine salt and serve or quickly caramelize in a hot pan with butter and thyme.
- 1 pound whole baby carrots peeled
- 30 grams unsalted butter
- 12 grams granulated sugar
- Kosher salt
- Freshly ground black pepper
- 15 tbsp chopped parsley (optional)
Preheat sous-vide 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.
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.