Sous Vide Carrots
Description
These lightly sweetened and buttery carrots are cooked to perfection using a sous vide immersion cooker. Cooking carrots in their own juices intensifies the flavor.
Ingredients
•
8 small carrots, cut into 1-inch pieces
•
2 tablespoons cold salted butter, cubed
•
1 tablespoon honey
•
1/2 teaspoon salt, or more to taste
•
1/4 teaspoon chili powder
•
1 tablespoon minced fresh parsley leaves
Directions
1
Fill a large pot with water and place a sous vide immersion cooker into the water. Set temperature to 185 degrees F (85 degrees C) according to manufacturer's directions.
2
Scrub carrots under cold water and dry thoroughly. Place carrots in a single layer inside a large vacuum bag, along with cubed butter, honey, 1/2 teaspoon salt, and chili powder. Seal the bag using a vacuum sealer, stopping the sealer early, if necessary, so liquid doesn't escape from the bag.
3
Place bag into the water and set timer for 60 minutes. If any air remains in the bag, you will need to weigh the bag down with a heavy object to ensure it is fully submerged at all times.
4
Preheat oven broiler and set rack 4 inches from heat source.
5
When sous vide timer is up, cut the bag open and transfer carrots to an oven-safe dish, along with 3 tablespoons of liquid from the bag.
6
Set under the broiler for 2 minutes. Toss carrots and broil for 1 more minute. Remove from the oven and transfer to a serving dish, spooning any remaining juices over top of the carrots. Top with parsley and additional salt, if desired.