Sous Vide Maple-glazed Carrots with Toasted Pecans and Mint
By Tested and perfected in the Sur la Table kitchen
Sous Vide Maple-glazed Carrots with Toasted Pecans and Mint
By Tested and perfected in the Sur la Table kitchen
Yield/Serves:
Makes 4 servings
- 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
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.
The color and flavor of cooking vegetables using sous-vide technology is unparalleled to standard cooking methods. Sous vide cooking allows us to cook at a temperature a bit below the boiling point of water, so there is less risk of under/overcooking your vegetables. Furthermore, sealing the vegetables before cooking in a water bath helps retain the natural plant sugars which would otherwise be diluted into a large volume of cooking water. That means brighter color and fuller flavor every time.
This recipe was tested with the Sansaire immersion water circulator. Sous-vide cooking times may vary based on the device being used. Please consult your device’s owner’s manual for proper food-handling and safety 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.
Choose a pot large enough to hold the carrots with plenty of room for the water to circulate. Attach the Sansaire to the side of the pot using the clamp and add water until the level is above the minimum fill line but below the maximum fill line. Remember that the water level will rise when you add your food.
Preheat the water to 185°F. Place carrot rounds in a single layer into a zip lock bag. Add maple syrup, butter, water and salt. With the top of the Ziploc bag open, carefully submerge the bag into the pot, without allowing any water into the bag itself. The pressure of the water circulating around the outside of the bag will push any air out of the bag and form a seal around the meat. Using the side of the water container, carefully seal the bag.
Slowly 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.
The color and flavor of cooking vegetables using sous-vide technology is unparalleled to standard cooking methods. Sous vide cooking allows us to cook at a temperature a bit below the boiling point of water, so there is less risk of under/overcooking your vegetables. Furthermore, sealing the vegetables before cooking in a water bath helps retain the natural plant sugars which would otherwise be diluted into a large volume of cooking water. That means brighter color and fuller flavor every time.
This recipe was tested with the Sansaire immersion water circulator. Sous-vide cooking times may vary based on the device being used. Please consult your device’s owner’s manual for proper food-handling and safety 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.
Choose a pot large enough to hold the carrots with plenty of room for the water to circulate. Attach the Sansaire to the side of the pot using the clamp and add water until the level is above the minimum fill line but below the maximum fill line. Remember that the water level will rise when you add your food.
Preheat the water to 185°F. Place carrot rounds in a single layer into a zip lock bag. Add maple syrup, butter, water and salt. With the top of the Ziploc bag open, carefully submerge the bag into the pot, without allowing any water into the bag itself. The pressure of the water circulating around the outside of the bag will push any air out of the bag and form a seal around the meat. Using the side of the water container, carefully seal the bag.
Slowly 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.