Sous Vide Glazed Carrots

• Vegetarian
• Gluten free

• Produce

  • 1 lb Baby whole baby carrots
  • 1 tbsp Parsley

• Baking & Spices

  • 1 Black pepper, freshly ground
  • 1 tbsp Granulated sugar
  • 1 Kosher salt

• Dairy

  • 2 tbsp Butter, unsalted

Found on seriouseats.com

Description

Ingredients

• 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

• 1. Preheat sous-vide precision cooker to 183°F. Place carrots, butter, sugar, and 1/2 teaspoon kosher salt in a vacuum bag and seal according to manufacturers instructions. 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. 2. 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.