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.
Pro-level cooking techniques made simple.
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
Set the Anova Sous Vide Precision Cooker to 180°F (82°C).
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.
When the timer goes off, remove the bag from the water bath. Transfer the entire contents of the bag to a platter. Serve.