70 minutes
Deliciously tender and glazed carrots prepared using the sous vide method for perfect consistency.
Baby Carrots, peeled or scrubbed clean
0 lb
tablespoons
tablespoons
teaspoons
to taste
Chopped Parsley, optional
tablespoons
1. Water Bath Setup
Preheat the water bath to 183°F (84°C) using a sous vide immersion circulator.
2. Bag the Carrots
In a vacuum bag, combine the carrots, butter, sugar, and ½ teaspoon of kosher salt. Seal the bag as per the manufacturer's instructions.
3. Sous Vide Cooking
Submerge the sealed bag in the water bath, ensuring the carrots are fully immersed. Cook for about 1 hour, or until the carrots are completely tender.
4. Optional Storage
(If not serving immediately) The bag of cooked carrots can be chilled and stored in the refrigerator for up to 1 week.
5. Glaze Preparation
Pour the entire contents of the bag into a 12-inch heavy-bottomed skillet. Over high heat, cook while stirring constantly until the liquid reduces to a shiny glaze, which should take around 2 minutes.
6. Rescue the Glaze
If the glaze separates and becomes greasy, add water by the teaspoon, shaking the skillet to re-emulsify the glaze.
7. Season and Serve
Once glazed, taste and season with additional salt and black pepper as needed. Stir in optional parsley, and serve the carrots hot.
Use a combination of soy sauce, ginger, garlic, and a touch of sesame oil for an Asian-flavored glaze.
Instead of honey or sugar, maple syrup can provide a rich, deep sweetness with a hint of woodiness.
Use brown butter instead of regular butter for a rich, nutty flavor.
Replace some of the water with orange juice for a sweet and tangy glaze.
Add lemon, orange, or grapefruit zest to the glaze for a fresh, citrusy lift.
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