SOUS VIDE MAPLE-GLAZED CARROTS
The sous vide method will yield more aromatic, sweeter, and perfectly tender carrots in their own juice. You can expect a somewhat crisp texture that's soft without being mushy.
Provided by lutzflcat
Time 1h30m
Yield 4
Number Of Ingredients 8
Steps:
- Prepare a water bath with an immersion circulator set to 185 degrees F (85 degrees C).
- Cut carrots in half lengthwise and slice into 1/2-inch thick pieces on the bias/diagonal.
- Place carrots, 2 tablespoons of butter, chicken broth, maple syrup, lime juice, thyme sprigs, and cayenne pepper into a resealable freezer bag or a vacuum seal bag. Seal the bag, and press out as much air as possible, then place into another freezer bag, press out all the air, and seal.
- Lower the bag into the water bath until bag is completely submerged, then clip the bag to the side of the container. Be prepared to weigh the bag down if you see it starting to float. Cover the water bath container with aluminum foil to retain heat and minimize evaporation, and cook until carrots are tender, about 70 minutes.
- Drain carrots through a fine mesh strainer set over a medium skillet; transfer carrots to a bowl and set aside.
- Place the skillet over medium heat and bring the liquid to a simmer. Cook until it is reduced to about 3 tablespoons, 3 to 5 minutes. Remove the skillet from the heat and whisk in remaining 2 tablespoons butter, stirring until sauce is smooth and shiny.
- Add carrots to the skillet, tossing gently to combine, and season with a sprinkle of salt flakes. Serve warm.
Nutrition Facts : Calories 178.9 calories, Carbohydrate 18.4 g, Cholesterol 30.9 mg, Fat 11.9 g, Fiber 3.5 g, Protein 1.3 g, SaturatedFat 7.4 g, Sodium 154 mg, Sugar 11.5 g
CARROTS - SOUS VIDE STYLE
This is so simple but remarkably tasty. Cooking at the desired temperature of 185°F results in the perfect texture. You will need a vacuum sealing system & a Sous Vide cooking system. We have made this recipe several times and there is just something about it that keeps us coming back for more. You can make several packets ahead of time and save for future use.
Provided by Chicagoland Chef du
Categories Vegetable
Time 2h10m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Bring your Sous Vide water temperature to 185°F.
- Prepare carrots, cut them on a diagonal into chunks.
- Place carrots in a vacuum seal bag with butter, parsley (can omit), salt and pepper. Arrange the carrots in a single layer.
- Seal the pouch removing all the air.
- Place in your Sous Vide for 2 hours, no longer than 4 hours. If you use more carrots, cooking time will not change. If you use smaller carrots your cooking time may fall between 1-2 hours. Baby carrots, 45 minutes.
Nutrition Facts : Calories 110.2, Fat 6.1, SaturatedFat 3.7, Cholesterol 15.3, Sodium 150.4, Carbohydrate 13.8, Fiber 4, Sugar 6.8, Protein 1.4
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