Sous Vide Honey Butter Glazed Carrots
Erika snagged her first Anova when she was in college, and she wasn't your typical college student, she needed REAL food and not just packaged ramen and take-out. The Anova was a natural decision, and she's been rolling out ridiculous tasting, and looking, sous vide mea ...
Ingredients for 4
1 lb rainbow baby carrots (you can also use standard baby carrots or regular carrots peeled and cut into 2 inch pieces)
3 tbsp salted butter
1 tbsp honey
salt & pepper
Set Anova Sous Vide Precision Cooker to 183°F / 83.9°C
In a ziploc or vacuum bag, combine carrots, butter, honey and a pinch of salt and pepper.
Seal bag using vacuum sealer or water displacement method (carrots release gases while cooking and will try to float, so weigh them down or leave a ziploc corner cracked open above the waterline to allow venting).
Sous vide for one hour and remove from water bath.
If serving immediately, heat a large skillet over medium high heat. If not planning to serve immediately, carrots can be refrigerated in their bag at this point for up to 1 week.
Empty contents of bag into skillet and cook, stirring gently but frequently, until carrots are caramelized and liquid is reduced into a glaze, about 10 minutes.
Serve immediately. Garnish with fresh herbs and coarse salt if desired.