Sous Vide Glazed Carrots

There are some vegetables for which sous-vide cooking can't be beat. For me, carrots top that list. When cooked in a sealed bag with a little bit of butter, sugar, and salt, the natural flavor of the carrot intensifies into a sweeter, stronger, and downright tastier version of itself. It's one of the few cooking methods where the end result is a vegetable that tastes more like itself than when you started.

Author

J. Kenji López-Alt

J. Kenji López-Alt is the Managing Culinary Director of Serious Eats, author of the James Beard Award-nominated column The Food Lab, and a columnist for Cooking Light. He lives in San Francisco. A New York native, Kenji cut his cooking chops the old-fashioned way by working his way up through the ranks of some of Boston's finest restaurants. With an education in science and engineering and as a former Senior Editor at Cook's Illustrated and America's Test Kitchen, Kenji is fascinated by the ways in which understanding the science of every day cooking can help improve even simple foods. He earned a James Beard award for his first book, The Food Lab: Better Home Cooking Through Science, which he released in September 2016. It is available for purchase from Amazon and Barnes & Noble.

Prep Time: 00:10

Recipe Time: 01:00

Temperature : 183F / 83.9C

Ingredients

• 1 pound baby whole baby carrots, peeled or well-scrubbed, or 1 pound medium to large carrots, peeled and cut into 1-inch chunks
• 2 tablespoons (30g) unsalted butter
• 1 tablespoon (12g) granulated sugar
• Kosher salt
• Freshly ground black pepper
• 1 tablespoon (15ml) chopped parsley (optional)

Directions

1. Set Anova Sous Vide Precision Cooker to 183°F / 83.9°C.
2. Place carrots, butter, sugar, and 1/2 teaspoon kosher salt in a vacuum bag or ziplock bag and seal.
3. Cook carrots in the water bath until fully tender, about 1 hour. At this point, carrots can be stored in refrigerator for up to 1 week.

Finishing Steps

1. Empty entire contents of bag into a 12-inch, heavy-bottomed skillet and cook over high heat, stirring constantly, until liquid has reduced to a shiny glaze, about 2 minutes
2. Season to taste with salt and pepper, stir in parsley, and serve. If glaze breaks and turns greasy, add water a teaspoon at a time, shaking pan to re-form glaze.