Does it get any more hands-off than sous vide cookery? If you've been looking for an easy recipe to audition your new immersion circulator, look no further.
Sous Vide Carrots
Zwilling
4-6
1 hours
American
Sides
Once you've got a sous vide circulator, you're off to the races. If you can't find sous vide bags, or if you don't want to spring for a vacuum sealer, you can get away with using zip or pinch-top plastic bags and a straw.
Ingredients
1 lb carrots, peeled and cut into 1-inch chunks
2 tbsp unsalted butter
1 tbsp brown sugar
1 tbsp maple syrup
1 tbsp chopped parsley
Salt and pepper to taste
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Sous Vide Circulator
Directions
Use a sous vide stick circulator to preheat a water bath to 183°F.
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.
- Cook carrots in the water bath until fully tender, about 1 hour.
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.
- Season to taste with salt and pepper, stir in parsley, and serve.