Sous Vide Glazed Carrots
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- Yield
- 4 servings
- Prep
- 0:10:00
- Cook Time
- 1:02:00
- Cuisine
- American
- Filed Under
- Side Dishes
- Preheat a water bath to 183 °F (84°C) using a sous vide immersion circulator.
- Place carrots, butter, sugar, and kosher salt in a vacuum bag and seal according to the manufacturer's instructions.
| 1 lb |
Baby Carrots |
| 2 tbsp |
Unsalted Butter |
| 1 tbsp |
Granulated Sugar |
| 1⁄2 tsp |
Kosher Salt |
- Cook the vacuum-sealed bag in the water bath for about 1 hour, until the carrots are fully tender. Refrigerate if not using immediately.
- Empty the entire contents of the bag into a 12-inch, heavy-bottomed skillet. Cook over high heat, stirring constantly, until the liquid reduces to a shiny glaze, about 2 minutes. If the glaze breaks and turns greasy, add water a teaspoon at a time, shaking the pan to re-form the glaze.
- Season to taste with salt and freshly ground black pepper, stir in parsley if desired, and serve.
|
Kosher Salt |
|
Black Pepper |
| 1 tbsp |
Parsley |