Have you ever thought about cooking sous vide vegetables? Did you know you can? Carrots are an incredibly popular and delicious side dish both at home and in restaurants. They’re full of great nutrients, natural sweetness and when cooked correctly, are delicious!
Today I’m going to share exactly how to take your bag of carrots and turn them into perfectly cooked carrots using your sous vide.
Let’s do a quick recap about what Sous Vide cooking is and why you should try it with your carrots.
Sous vide (pronounced “soo-veed”) is a French term that literally means “under vacuum”. In the sous vide method, you vacuum seal food in a sous vide bag (this could be Ziploc bags or any other type of plastic bag with all the air removed) and immerse them in a vessel of water.
This water displacement method ensures that your food is cooked at the exact temperature they entire time they’re being cooked. The end result is perfectly cooked food!
Sous vide cooking provides a boost in flavor and a texture completely different from boiled carrots. When carrots are cooked in vacuum sealed bags, they’re able to fully absorb the essences and aromatics being added to them.
How Long to Sous Vide Carrots
Like most food, how long you sous vide carrots depends on what temperature you’re cooking them at! Here are a few different options you have.
183°F for 1 Hour
This is the best way to cook your carrots, in my opinion. Low temperatures result in perfectly cooked carrots every time.
194°F for 15-25 Minutes
Short on time? Need carrots quick? You can get cooked carrots in about 15 minutes at a high temperature. Be sure to check your carrots at 15 minutes to see if they’re tender enough. If not, cook them for another 5-10 minutes.
176°F for 1.5-2 Hours
If you know you’re heading out for a while and need a longer cooking time or just prefer a lower temperature cooking method, you can cook them for an hour and a half to two hours at 176°F. Be sure to check them at 15 minutes and add more time if necessary.
How to Know When Carrots are Done
No matter what method you use from above, you still need to have a plant to figure out if they’re done cooking! The last thing you want is to serve carrots that are still a little too hard and turn that perfect side dish into a not so great side dish that nobody wants to eat.
The easiest way to know if your carrots are done are to check them! Take the bag out of the sous vide bath, open it up and stick a fork in them to check. If they’re not done, seal them back and put them back in the water for longer.
One easy thing to do so you don’t mess up the vacuum seal of your bag, is to create two separate bags to cook your carrots! Have one smaller bag of carrots and one main one.
You can even use something simple like a zip lock bag with the air removed for your smaller bag. You can check the smaller bag for doneness without messing with all of your carrots.
What Type of Carrots To Use
The beauty of cooking carrots in the sous vide is you can use any type of carrots! I truly just use whatever carrots I have on hand when I make this dish.
You can use whole baby carrots, carrots from the farmers market, grocery store carrots or even rainbow carrots! The options are endless.
Sous Vide Carrots Recipe
There are many different types of carrot sous vide recipes using everything from maple syrup to brown sugar. This recipe is simple and will sous vide cook carrots as top chefs do, by enhancing their flavor using sweet ingredients.
These carrots will complement any red meat.
Sous Vide Carrots Recipe
- Sous Vide Cooker
- Sous Vide Container
- Vacuum Sealer
- Vacuum Seal Bags or Ziplock Bags
- 1 pound Carrots (baby carrots or 6-8 peeled and cut carrots)
- 2 tablespoon (tbsp) Unsalted Butter
- 2 tbsp Sugar
- 2 tsp Kosher Salt
- dash Black Pepper
- Set the sous vide machine to 83°C / 183°F to start heating the sous vide water bath.
- Wash and peel the carrots. Chop them into similar size pieces.
- Place carrots and all the ingredients together inside a vacuum bag.
- Vacuum seal the top of the bag getting as much air. out of the bag as possible Now they're ready to be cooked!
- Cook them at 83°C / 183°F for 1 hours.
- After 1 hours, take the sealed bag out of the container. Empty entire contents of bag onto a hot skillet.
- Saute your now tender carrots in its own juices over medium-high heat for 2-3 minutes to create a shiny glaze.
- Serve with steaks and other red meats, or a side dish along salads.
There are three different methods to cooking your carrots that will take different amounts of time as mentioned above. It will take anywhere from 15 minutes at a higher temperature or 2 hours at a lower temperature.
There are 2 ways to keep carrots from floating to the top of your sous vide container when cooking them. The first is to put a spoon or knife in the bag before you vacuum seal it. That will help keep it from floating.
The other is to attach something to outside of the bag such as sous vide weights.
If you want to see more recipes, check these out: