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Glazed Carrots

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)
  • Procedures:

    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.

    Recipe courtesy of Anova

 
 
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