Sous Vide Glazed Carrots Recipe 445
SOUS VIDE GLAZED CARROTS RECIPE - (4.4/5)
Provided by JJL9
Number Of Ingredients 6
Steps:
- 1 Preheat water oven 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.
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- Add all the ingredients to a 1-quart vacuum seal bag. Vacuum and seal the bag, then use tongs to carefully place the bag in the preheated water. Cook for 1 hour, turning the bag once or twice if it does not flip itself over freely.
- Remove the bag with tongs. Carefully cut open the bag (watch out for steam) and drain the carrots completely in a colander. Serve carrots immediately.
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- Preheat the Sous Vide Water Bath: Fill a large container or pot with water. Attach the sous vide precision cooker and set the temperature to 183°F (84°C).
- Prepare the Carrots: Wash and peel the carrots. (I used whole baby carrots, and if yours are too big, you can cut them into slices or sticks.)
- In a large bowl, mix the carrots with honey and salt. Toss until they are evenly coated. (I use my hands to rub the seasonings all around the carrots).
- Vacuum-seal the Bag: Add the seasoned carrots and butter into a zip-lock bag and arrange in a single layer. I also added the sous vide weight to help weigh down the bag so that it won’t float in the water bath. (Make sure to arrange in one layer. If your bag is not large enough, use multiple bags).
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- Use two or three large sous vide bags, evenly divide prepared carrots, and put them in the bags. If using rainbow carrots, separate them by color.
- Add 1 tablepsoon butter, 1 tablespoon honey, and a pinch of salt into each bag. Drop 1 or 2 thyme sprigs, then vacuum-seal the bag. You can use a vacuum sealer or a hand pump.
- Lower the bags into the heated water bath and set the timer for 1 hour. Add weight to keep the carrots under the water if necessary.
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- 2. Place all of the ingredients except for the Maldon sea salt in a mixing bowl, and toss well to coat the carrots. Transfer the contents of the bowl into a vacuum sealer bag, arranging the carrots in a single layer but keeping the top 3 inches near the bag’s opening clear for sealing. Vacuum seal the bag and place it into the 85°C water bath. Cover the water bath container with aluminum foil to retain heat and minimize evaporation.
- 4. Cut the bag open and pour the contents into a sauteuse set over medium-high heat. Swirl the pan to glaze the carrots. Cook until the liquid has mostly evaporated and the carrots are glazed. Plate the carrots and finish with Maldon sea salt.
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