Glazed Carrots – Sous Vide


Big thanks to Serious Eats for this Recipe. I’m more of a protein lover than a veggie fan, but these carrots are incredible, and incredibly easy.  If you’ve looked at the other Sous Vide recipes on the site you know my bah of choice is the Anova but, really, you can obviously buy whichever one suits your needs best.

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Use These…
  • 1 pound medium to large carrots
  • 2 tablespoons (30g) unsalted butter
  • 1 tablespoon (12g) granulated sugar
  • Kosher salt
  • Freshly ground black pepper
  • 1 tablespoon (15ml) chopped parsley (optional)

 

Do This…

Fill and preheat your Sous Vide bath to 183F/84C.

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The Serious Eats site calls for you to peel the carrots.  I like the carrots whole, so I just scrub them with a Potato Scrubber and then pat them dry.

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Put the carrots in a sous vide bag with the butter, sugar, and a about a tsp of kosher salt.  Seal the bag and drop it in the bath.

Leave it in the bath for at least an hour, until the carrots are tender.

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Empty the 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.

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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

Glazed Carrots - Sous Vide

Use These…
  • 1 pound medium to large carrots
  • 2 tablespoons (30g) unsalted butter
  • 1 tablespoon (12g) granulated sugar
  • Kosher salt
  • Freshly ground black pepper
  • 1 tablespoon (15ml) chopped parsley (optional)
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Do This…
  1. Fill and preheat your Sous Vide bath to 183F/84C.
  2. Scrub them with a Potato Scrubber and then pat them dry.
  3. Place the bag in the bath and let it sit for 30 minutes.  Pull the bag out, remove the corn, and then brush the butter from inside the bag all over that nice buttery cob.
  4. Put the carrots in a sous vide bag with the butter, sugar, and a about a tsp of kosher salt.  Seal the bag and drop it in the bath.Leave it in the bath for at least an hour, until the carrots are tender.
  5. Empty the 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.
  6. 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

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