Sous Vide Glazed Carrots

Time

Prep: 15 minutes

Total: 1 hour 15 minutes

Difficulty

easy

Yield

4–6 serves • 454 g

Scale

Processes

Shopping List

• Carrots (1 bunch whole small ones or larger ones cut into 1-inch chunks)
  454 g
• Butter, unsalted (2 tbsp)
  30 g
• Sugar (1 tbsp)
  12 g
• Salt (½ tsp)
  3 g

1. 01
   Vacuum seal in a bag and sous-vide at 84°C / 183°F for 1 hour, or until tender.
2. 02
   Proceed to final preparation, or refrigerate for up to a week.

1. 03
   Heat a skillet over high heat.
2. 04
   Add carrots and liquid from to skillet, stirring constantly, until liquid has reduced to a shiny glaze, about 2 minutes. If glaze breaks and turns greasy, add water a teaspoon at a time, shaking pan to re-form glaze.

• Black pepper, ground
  ½ tsp
• Parsley (1 tbsp, chopped)
  3.8 g

1. 05
   Season to taste with salt and pepper, stir in parsley, and serve.

Shopping list

or tap to open

Sign in for a fully interactive Shopping List with Pantry and Already Have filters, notes for each ingredient and the ability to add your own shopping items.

Sign up