Best 2 Sous Vide Glazed Carrots Recipes

Sous vide glazed carrots are an easy and delicious side dish that’s perfect for any occasion. By cooking the carrots sous vide, we can achieve a tender-crisp texture that is impossible to get with other cooking methods. The glaze adds a sweet and tangy flavor that complements the natural sweetness of the carrots without overwhelming it. With just a few simple ingredients, you can create a dish that is sure to impress your guests.

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SOUS VIDE MAPLE-GLAZED CARROTS

Sous Vide Maple-Glazed Carrots image

The sous vide method will yield more aromatic, sweeter, and perfectly tender carrots in their own juice. You can expect a somewhat crisp texture that's soft without being mushy.

Provided by lutzflcat

Time 1h30m

Yield 4

Number Of Ingredients 8

Ingredients

1 pound carrots, peeled
4 tablespoons unsalted butter, divided
¼ cup chicken broth
2 tablespoons maple syrup
1 tablespoon lime juice
6 sprigs fresh thyme
⅛ teaspoon cayenne pepper
Maldon® sea salt flakes (optional)

Steps:

Prepare a water bath with an immersion circulator set to 185 degrees F (85 degrees C).
Cut carrots in half lengthwise and slice into 1/2-inch thick pieces on the bias/diagonal.
Place carrots, 2 tablespoons of butter, chicken broth, maple syrup, lime juice, thyme sprigs, and cayenne pepper into a resealable freezer bag or a vacuum seal bag. Seal the bag, and press out as much air as possible, then place into another freezer bag, press out all the air, and seal.
Lower the bag into the water bath until bag is completely submerged, then clip the bag to the side of the container. Be prepared to weigh the bag down if you see it starting to float. Cover the water bath container with aluminum foil to retain heat and minimize evaporation, and cook until carrots are tender, about 70 minutes.
Drain carrots through a fine mesh strainer set over a medium skillet; transfer carrots to a bowl and set aside.
Place the skillet over medium heat and bring the liquid to a simmer. Cook until it is reduced to about 3 tablespoons, 3 to 5 minutes. Remove the skillet from the heat and whisk in remaining 2 tablespoons butter, stirring until sauce is smooth and shiny.
Add carrots to the skillet, tossing gently to combine, and season with a sprinkle of salt flakes. Serve warm.

Nutrition Facts : Calories 178.9 calories, Carbohydrate 18.4 g, Cholesterol 30.9 mg, Fat 11.9 g, Fiber 3.5 g, Protein 1.3 g, SaturatedFat 7.4 g, Sodium 154 mg, Sugar 11.5 g

SOUS VIDE GLAZED CARROTS RECIPE - (4.4/5)

Sous Vide Glazed Carrots Recipe - (4.4/5) image

Provided by JJL9

Number Of Ingredients 6

Ingredients

1 pound baby whole baby carrots, peeled, or 1 pound medium to large carrots, peeled and cut into 1-inch chunks with the faux-tourné cut
2 tablespoons unsalted butter
1 tablespoon granulated sugar
Kosher salt
Freshly ground black pepper
1 tablespoon chopped parsley (optional)

Steps:

1 Preheat water oven to 183°F. Place carrots, butter, sugar, and 1/2 teaspoon kosher salt in a vacuum bag and seal according to manufacturer's instructions. 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. 2 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.

Tips:

Choose the right carrots: Look for fresh, young carrots with smooth skin and bright color. Avoid carrots with blemishes or wrinkles.
Peel the carrots evenly: Use a vegetable peeler to remove the skin from the carrots. Be sure to peel the carrots evenly so that they cook evenly.
Cut the carrots into uniform pieces: Cut the carrots into pieces of equal size and shape. This will help them cook evenly.
Season the carrots simply: Season the carrots with salt, pepper, and a touch of olive oil before cooking. You can also add other herbs and spices, such as thyme, rosemary, or garlic powder.
Cook the carrots sous vide: Place the seasoned carrots in a vacuum-sealed bag and cook them in a sous vide bath at 185°F (85°C) for 1-2 hours, or until tender.
Glaze the carrots: While the carrots are cooking, make the glaze. In a saucepan, combine honey, butter, and orange juice. Bring the mixture to a simmer and cook until thickened. Season the glaze with salt and pepper to taste.
Serve the carrots: Once the carrots are cooked, remove them from the vacuum-sealed bag and toss them with the glaze. Serve the carrots immediately.

Conclusion:

Sous vide glazed carrots are a delicious and elegant dish that is perfect for any occasion. The sous vide cooking method ensures that the carrots are cooked evenly and retain their nutrients. The glaze adds a touch of sweetness and flavor that makes the carrots irresistible. Whether you are serving them as a side dish or as a main course, sous vide glazed carrots are sure to impress your guests.