Serves: Serves 4
- 5 medium carrots, peeled and sliced into ½" thick rounds
- 1-½ tablespoons maple syrup
- 1 tablespoon butter
- 2 tablespoons water
- 1 teaspoon salt
- ½ cup pecan pieces
- 1 tablespoon mint leaves, cut into thin ribbons
Procedures:Celebrated by chefs from Heston Blumenthal to Thomas Keller, cooking sous vide calls for slowly heating vacuum-sealed food in a water oven at low temperatures, locking in natural juices and flavors lost with other methods.
Preheat oven to 350°F. Line a baking sheet with parchment paper and arrange pecan pieces in a single layer. Toast in oven for 5 minutes or until fragrant. Remove from oven and allow to cool.
Meanwhile , preheat SousVide® Supreme to 185°F. Place carrot rounds in a single layer into a SousVide vacuum pouch. Add maple syrup, butter, water, and salt and seal. Place bag into water bath and cook until tender, 35–40 minutes.
Remove bag with tongs and empty contents of bag into a small skillet. Heat on medium-high heat to reduce the liquid by half, tossing carrot rounds to coat. Season with salt and pepper to taste, toss with pecan pieces and mint, and serve immediately.
Note: The bag of carrots can be cooled in an ice bath and held in the refrigerator until ready to finish.