Sous Vide Carrots
Turn up the flavour of your carrots with this sous vide carrot recipe. They have incredible flavour, and a tender texture while retaining a little bit of bite. These sous vide carrots are cooked in their own juice with a brown sugar and butter glaze.
Ingredients
- 1 lb carrots roughly the same size if possible
- 2 tablespoons butter
- 2 tablespoons brown sugar
- finishing salt to taste
Instructions
- Preheat sous vide water bath to 185f. Start it off with hot tap water to reduce preheat time.
- Peel carrots then lay in a single layer in a vacuum seal bag.
- Add 2 tablespoons butter and 2 tablespoons brown sugar to the vacuum seal bag then seal for cooking.
- Once the water bath reaches temperature, cook the carrots for 45-60 minutes, until tender when squeezed. Avoid cooking too long, carrots should be tender but not mush.
- Remove carrots from the water bath once cooked.
- Drain the cooking liquid from the sous vide bag into a preheated skillet large enough to fit the carrots. Bring the liquid to a simmer for about 3 minutes, once it starts to thicken and look like caramel, add the carrots and toss to coat.
- Sprinkle the carrots with finishing salt before serving.
Notes
Cook with sous vide mashed potatoes:
If you're planning on serving sous vide mashed potatoes and sous vide carrots, you can cook the carrots in the same water bath as the potatoes, at 194f. Simply shorten the cooking time to 15-25 minutes - beginning to check for doneness at 15 minutes.No vacuum sealer?
Ziplock bags: To cook carrots in ziplock style bags, use heavy-duty freezer bags. Because we cannot get all the air out of these bags, I recommend adding a heavy butter knife or spoon to the bag as a weight. Once the carrots, butter, and sugar have been added to the bag, slowly lower the open bag into the water, allowing the water pressure to squeeze out the air. Close the bag once you've removed as much air as possible. Then repeat the process with a second bag. Silicone bags: To cook carrots in a reusable silicone bag, lay them into a single layer in the bag, add the butter, and sugar, then manually remove as much air as possible then close the bag. This is easy to do with carrots because you don't have to worry about damaging them.Make ahead:
Follow the preparation steps above until you remove the carrots from the water bath. At that point, drop the sous vide bag into a sink of cold water to cool the carrots. Once the carrots are cooled place them in the fridge for up to 7 days. To reheat, either reheat in the sous vide bag in a sous vide water bath, or toss the carrots and their cooking liquid into a large heavy-bottomed skillet and heat over medium-low until heated through - usually about 10 or so minutes.