1poundCarrots (baby carrots or 6-8 peeled and cut carrots)
1tablespoon (tbsp)Unsalted Butter
1tbspSugar
1/2tspKosher Salt
dashBlack Pepper
small handfulParsleyoptional for garnish
Instructions
Set the sous vide machine to 84°C / 183°F to start heating the sous vide water bath.
Wash and peel the carrots or give them a really good scrub. Make sure you're carrots are roughly the same size. You can cut them into uniform sizes if you'd like.
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 84°C / 183°F for 1 hour.
After 1 hour, take the sealed bag out of the container. Empty entire contents of bag onto a hot skillet.
Saute in a pan your now tender carrots in its own juices with over medium-high heat for 2 minutes to create a shiny glaze. Stir constantly and add optional parsley.
Season with salt and pepper to taste.
Enjoy immediately!
Notes
After cooking, these carrots will last 3 or 4 days in the fridge.If you need your carrots don more quickly, try 194°F / 90°C for 15-25 minutes.If you need to extend your cooking time, try 176°F / 80°C for 90-120 minutes.