Sous Vide Glazed Carrots

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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 ...

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Recipe Temp 183 F / 83.9 C
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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.

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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

  • Kosher salt

  • Freshly ground black pepper

  • 1 tablespoon (15ml) chopped parsley (optional)

Directions

  • Step 1

    Set Anova Sous Vide Precision Cooker to 183°F / 83.9°C.

  • Step 2

    Place carrots, butter, sugar, and 1/2 teaspoon kosher salt in a vacuum bag or ziplock bag and seal.

  • Step 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

    • Step 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

    • Step 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.

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183 F / 83.9 C Recipe Temp
Recipe Time
Prep Time