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Sous Vide Carrots | DadCooksDinner.com

Simple Sous Vide Carrots


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  • Author: Mike Vrobel
  • Total Time: 1 hour 10 minutes
  • Yield: 1 pound carrots 1x

Description

Simple Sous Vide Carrots - tender carrots cooked sous vide

Adapted from: J. Kenji Lopez-Alt, Sous Vide Glazed Carrots, SeriousEats.com


Ingredients

Scale
  • 1 pound carrots, medium width (Halve any carrots thicker than 1 1/2 inches)
  • 1/2 teaspoon kosher salt
  • 1 tablespoon butter

Instructions

  1. Sous vide the carrots: Peel the carrots, put them in a vacuum pouch, sprinkle with salt, add the butter, and vacuum seal the bag. Sous vide the carrots at 185°F/85°C for 1 hour (up to 3 hours max).
  2. Serve: Cut open the bag and, using tongs, move the carrots to a platter. Drizzle a tablespoon of the butter and carrot juices from the bag over the top of the carrots.  Serve.

Notes

  • It takes a while to heat the sous vide water bath to 185°F. (That's a lot of water to heat up.) Start with the hottest water you can get from your tap, and start the sous vide circulator ASAP.
  • Don’t feel like vacuum sealing? Use the displacement method. Put everything in a zip-top bag and s-l-o-w-l-y lower it into the water, squeezing out all the air. Seal the zip top and drop the bag into the water.
  • PolyScience was kind enough to send me one of their Creative series immersion circulators for testing. I’m enjoying it, and I love the huge 18-liter polycarbonate tank with the custom cut lid that the circulator fits through.
  • You don’t have to buy multi-color carrots as I did - normal, orange carrots taste great cooked this way. But...look at those colors!

Tools

  • Prep Time: 10 minutes
  • Cook Time: 1 hour
  • Category: Side Dish
  • Method: Sous Vide
  • Cuisine: American

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