Baby Heirloom Carrots

Author

Craig Holmes

Prep Time: 00:02

Recipe Time: 01:00

Temperature : 183.5F / 84.2C

Ingredients

• 1 lb baby carrots
• 3T salted butter
• 1T honey
• salt & pepper

Directions

1. Set your Anova Sous Vide Precision Cooker to 183.5ºF / 84.2ºC.
2. In ziplock, combine carrots butter, honey, pinch of salt & pepper
3. Water displacement method, leave corner open to exhaust gases or add a spoon for weight
4. Remove from bath after 1 hour.

Fridge For Up to 1 Week, Or

1. Empty bag into large skillet at medium heat.
2. Stir gently for 10 mins until liquid is reduced to a glaze.
3. Serve immediately garnished with fresh herbs and coarse, if desired.