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 water at low temperatures, locking in natural juices and flavors lost with other methods.
Sous-vide cooking times may vary based on the device being used. Please consult your device’s owner’s manual and follow proper food-handling procedures.
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 medium pot of water to 185°F with the Sansaire Sous-Vide Immersion Circulator. Place carrot rounds in a single layer into a zip lock bag. Add maple syrup, butter, water, and salt and seal. Place sealed bag into pot and cook until tender, 35–40 minutes.
Note: Refer to Sansaire cooking guide for recommended bags and sealing instructions.
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.