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.
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Appetizer, Side Dish
Sous Vide Cooker
Sous Vide Container
Vacuum Seal Bags or Ziplock Bags
Carrots (baby carrots or 6-8 peeled and cut carrots)
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.
After cooking, these carrots will last 3 or 4 days in the fridge.