Sous Vide Glazed Carrots
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 wo ...
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.
Ingredients for 4
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
Freshly ground black pepper
1 tablespoon (15ml) chopped parsley (optional)
Set Anova Sous Vide Precision Cooker to 183°F / 83.9°C.
Place carrots, butter, sugar, and 1/2 teaspoon kosher salt in a vacuum bag or ziplock bag and seal.
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.
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
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.