Sous Vide Pennies from Heaven
Kate is a freelance food writer and editor living in Berkeley, CA. Before moving to the Bay Area, Kate spent two years working as a test cook at America’s Test Kitchen, and has contributed to Serious Eats, The Oxford American, KQED and The Hypocrite Reader, among othe ...
Ingredients for 4
1 pound carrots, peeled and sliced into 1/4-inch thick rounds
1/4 cup dried apricots, thinly sliced
1/4 cup freshly squeezed orange juice
2 tablespoons freshly squeezed lemon juice, plus more for serving, if desired
1 tablespoon unsalted butter
2 teaspoons granulated sugar
1/2 teaspoon kosher salt
1/4 teaspoon orange zest
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground cinnamon
Set the Anova Sous Vide Precision Cooker to 183ºF (83ºC).
Combine all ingredients in a large zipper lock bag. Seal the bag using the water immersion technique.
Place the bag in the water bath and set the timer for 3 hours. You may need to weigh down the bag to keep it submerged.
When the timer goes off, remove the bag from the water bath. Transfer the carrots and their cooking liquid to a bowl. Season to taste with salt, pepper, and additional lemon juice. Serve.