11
Recipes
(cont.)
Sous Vide Glazed Carrots
Ingredients:
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 (30ml) tablespoons unsalted butter
1 (15ml) tablespoon granulated sugar
Kosher salt
Freshly ground black pepper
1 (15ml) tablespoon chopped parsley or dill (optional)
Directions:
1. Preheat sous vide 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 or dill, and serve.
Serves: 4 to 6
