Sous Vide Baby Carrots Glazed with Harissa and Maple Syrup
Emily Farris and Jeff Akin are the co-founders of Feed Me Creative, a former culinary creative agency in Kansas City, MO.
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Perfect results in a few simple steps.
Ingredients for 4
1 pound baby carrots, peeled
3 tablespoons unsalted butter
1 tablespoon maple syrup
2 teaspoons harissa paste
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
Directions
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Step 1
Set the Anova Sous Vide Precision Cooker to 180°F (82°C).
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Step 2
Combine all ingredients in a large zipper lock or vacuum seal bag. Seal the bag using the water immersion technique or a vacuum sealer on the moist setting. Place in the water bath and set the timer for 45 minutes.
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Finishing Steps
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Step 0
When the timer goes off, remove the bag from the water bath. Transfer the entire contents of the bag to a platter. Serve.