Sous Vide Maple Glazed Carrots Recipes

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.

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.