Glazed Carrots
By Recipe courtesy of Anova
Images
Ingredients
- 1 pound baby whole baby carrots, peeled or well-scrubbed, or 1 pound medium to large carrots, peeled and cut into 1-inch chunks
- 2 tablespoons (30g) unsalted butter
- 1 tablespoon (12g) granulated sugar
- Kosher salt
- Freshly ground black pepper
- 1 tablespoon (15ml) chopped parsley (optional)
Procedure
Set Anova Sous Vide Precision Cooker to 183°F / 83.9°C
Place carrots, butter, sugar, and ½ teaspoon kosher salt in a vacuum bag or ziplock bag and seal.
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.
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. If glaze breaks and turns greasy, add water a teaspoon at a time, shaking pan to re-form glaze.
Place carrots, butter, sugar, and ½ teaspoon kosher salt in a vacuum bag or ziplock bag and seal.
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.
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. If glaze breaks and turns greasy, add water a teaspoon at a time, shaking pan to re-form glaze.
Glazed Carrots
By Recipe courtesy of Anova
Ingredients
- 1 pound baby whole baby carrots, peeled or well-scrubbed, or 1 pound medium to large carrots, peeled and cut into 1-inch chunks
- 2 tablespoons (30g) unsalted butter
- 1 tablespoon (12g) granulated sugar
- Kosher salt
- Freshly ground black pepper
- 1 tablespoon (15ml) chopped parsley (optional)
Procedure
Set Anova Sous Vide Precision Cooker to 183°F / 83.9°C
Place carrots, butter, sugar, and ½ teaspoon kosher salt in a vacuum bag or ziplock bag and seal.
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.
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. If glaze breaks and turns greasy, add water a teaspoon at a time, shaking pan to re-form glaze.
Place carrots, butter, sugar, and ½ teaspoon kosher salt in a vacuum bag or ziplock bag and seal.
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.
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. If glaze breaks and turns greasy, add water a teaspoon at a time, shaking pan to re-form glaze.