These are the most carrot-y carrots you will ever taste.
If the whole Sous Vide cooking method craze has totally missed you – here is your chance. Sous Vide is a method of exact temperature control that cooks your food to the perfect temperature, every time. Want your steak to always be 135 internally? Set your Sous Vide machine to that, seal up your steak in a vacuum seal bag with some butter and herbs, about an hour later in the water bath and it is ready. The magic of Sous Vide is that using the method your food can’t overcook and can hot hold the recipe in the water bath until you are ready. There are some exceptions (you can’t hot hold a steak for hours because eventually the meat will fall apart. More on this later.)
Let me break it down for you. Peel the carrots, put them in a bag, add butter and sugar. Place bag in preheated Sous Vide water bath. Do something else for an hour. Come back, add to pan, reduce down for 2 minutes. Serve. Check out some Sous Vide machines here.
Let’s get started.
- 1 pound baby whole baby carrots, peeled or well-scrubbed, or 1 pound medium to large carrots, peeled and cut into 1-inch chunks
- 2 tablespoons (30g) unsalted butter
- 1 tablespoon (12g) granulated sugar
- Kosher salt
- Freshly ground black pepper
- 1 tablespoon (15ml) chopped parsley (optional)
- Preheat sous-vide precision 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.