Cardamom Carrots

Elegant side to any dish

Author

Mary Matthews

Prep Time: 00:00

Recipe Time: 01:30

Temperature : 185F / 85C

Ingredients

• 6 baby carrots (not barrel rolled)
• 3-4 green cardamom pods
• 2TB unsalted butter
• Pinch is salt

Directions

1. Heat bath to 185 degrees
2. Trim the greens (if still attached) down to 1/2 above the carrot.
3. Peel carrots and place in a vacuum seal bag with butter, cardamom pods, and salt.
4. When the bath has reached temperature, drop the bagged carrots.
5. Check for doneness at the 1.5hr mark. Should be tender to the touch.
6. If still too firm, place back in the bath and check again every 10 minutes. Do not exceed 2.5hrs.

Finishing Steps

1. Remove the carrots from the bag and discard the pods.
2. Retain the liquid and place in a small sauce pan and reduce slightly.
3. Brush the carrots with the reduced sauce, season with salt if needed and serve
4. Optional: Add maple syrup to taste for a glaze.