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Written by Jason Logsdon
This recipe for glazed sous vide carrots works great for many types of vegetables including radishes, turnips, parsnips, or pearl onions. You can also try different herb combinations like rosemary and thyme for a more savory dish or tarragon and mint for a sweeter combination.
This recipe is from our comprehensive Beginning Sous Vide book. For more sous vide recipes and tips you can check out our other books: Sous Vide: Help for the Busy Cook - Harness the Power of Sous Vide to Create Great Meals Around Your Busy Schedule and Sous Vide Grilling. We also have many more cooking times available on our iPhone and Android Apps and sous vide thickness iPhone app.
Glazed Sous Vide Carrots Recipe
By Jason Logsdon
Published July 13, 2012
Cooking Time: 45 Minutes
Temperature: 183°F / 83.9°C
Serves: 4 People as a side
Sous Vide Carrots Ingredients
4 large carrots, peeled and chopped into 3/4" pieces
1 tablespoon butter
3/4 tablespoon sugar
1/2 teaspoon salt
1 tablespoon fresh parsley, chopped
Sous Vide Carrots Instructions
Combine all ingredients except the parsley in a sous vide pouch and seal. Place in the water bath and cook for 45 to 60 minutes.Pre-Bath
Preheat the water bath to 183°F / 83.9°C.
Finishing the Sous Vide Carrots
Once the carrots are tender remove them and their liquid from the pouch and place in a pan over high heat and cook for 2 minutes, stirring constantly. Once glazed, place them directly on the plate. Top with the parsley, sprinkle on some coarse salt and grind some pepper on top.This recipe is from our comprehensive Beginning Sous Vide book. For more sous vide recipes and tips you can check out our other books: Sous Vide: Help for the Busy Cook - Harness the Power of Sous Vide to Create Great Meals Around Your Busy Schedule and Sous Vide Grilling. We also have many more cooking times available on our iPhone and Android Apps and sous vide thickness iPhone app.
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All tags for this article:Recipe, Side, Sous Vide, Sous Vide Carrot , Sous Vide Recipes, Sous Vide Sides , Sous Vide Vegetable , Vegetable, Sous Vide Fruit and Vegetables
This article is by me, Jason Logsdon. I'm an adventurous home cook and professional blogger who loves to try new things, especially when it comes to cooking. I've explored everything from sous vide and whipping siphons to pressure cookers and blow torches; created foams, gels and spheres; made barrel aged co*cktails and brewed beer. I have also written 10 cookbooks on modernist cooking and sous vide and I run the AmazingFoodMadeEasy.com website.
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