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
- 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).
- 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
- Sous vide water bath setup (I used a PolyScience Creative Series immersion circulator)
- Vacuum Sealer
- Vacuum bags
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Side Dish
- Method: Sous Vide
- Cuisine: American