Sous Vide Carrots

Directions

1. Use a sous vide stick circulator to preheat a water bath to 183°F. 

2. Place carrots, butter, sugar, syrup, and ½ teaspoon kosher salt in a large vacuum bag and seal with the pump, OR use a straw to suck air out of a gallon-size pinch-top bag.

3. Cook carrots in the water bath until fully tender, about 1 hour.

4. Empty entire contents of bag into your pan of choice and cook over high heat, stirring constantly, until liquid has reduced to a shiny glaze, about 2 minutes.

5. Season to taste with salt and pepper, stir in parsley, and serve.