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carrots

Sous Vide Carrots Recipe

This recipe we will sous vide cook carrots as top chefs do, by enhancing their flavor using sweet ingredients.
These carrots will complement any red meat.
5 from 1 vote
Prep Time 30 mins
Cook Time 2 hrs
Total Time 2 hrs 30 mins
Course Appetizer, Side Dish
Servings 2 people

Equipment

  • Sous Vide Cooker
  • Sous Vide Container
  • Vacuum Sealer
  • Vacuum Seal Bags or Ziplock Bags

Ingredients
  

  • 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

Instructions
 

  • 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.

Notes

After cooking, these carrots will last 3 or 4 days in the fridge.
Keyword Carrots, Vegetables