Sous Vide Glazed Carrots Recipe 445

Steps:

• 1 Preheat water oven to 183°F. Place carrots, butter, sugar, and 1/2 teaspoon kosher salt in a vacuum bag and seal according to manufacturer's 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.

Steps:

• Fill a large pot with water and place a sous vide immersion cooker into the water. Set temperature to 185 degrees F (85 degrees C) according to manufacturer's directions.
• Scrub carrots under cold water and dry thoroughly. Place carrots in a single layer inside a large vacuum bag, along with cubed butter, honey, 1/2 teaspoon salt, and chili powder. Seal the bag using a vacuum sealer, stopping the sealer early, if necessary, so liquid doesn't escape from the bag.
• Place bag into the water and set timer for 60 minutes. If any air remains in the bag, you will need to weigh the bag down with a heavy object to ensure it is fully submerged at all times.
• Preheat oven broiler and set rack 4 inches from heat source.
• When sous vide timer is up, cut the bag open and transfer carrots to an oven-safe dish, along with 3 tablespoons of liquid from the bag.
• Set under the broiler for 2 minutes. Toss carrots and broil for 1 more minute. Remove from the oven and transfer to a serving dish, spooning any remaining juices over top of the carrots. Top with parsley and additional salt, if desired.

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.