Sous Vide Carrots Food
SOUS VIDE CARROTS
These lightly sweetened and buttery carrots are cooked to perfection using a sous vide immersion cooker. While it does take longer than other methods, the carrot flavor is much more pronounced because you're cooking the carrots in their own juices. They are finished under the broiler for extra caramelized sweetness. I like to use small carrots, sold in bunches with green tops attached; trim down the greens, and lightly scrub the carrots for a rustic look.
Provided by France C
Time 1h15m
Yield 4
Number Of Ingredients 6
Steps:
- Fill a large pot with water and place a sous vide immersion cooker into the water. Set temperature to 185 degrees F (85 degrees C) according to manufacturer's directions.
- Scrub carrots under cold water and dry thoroughly. Place carrots in a single layer inside a large vacuum bag, along with cubed butter, honey, 1/2 teaspoon salt, and chili powder. Seal the bag using a vacuum sealer, stopping the sealer early, if necessary, so liquid doesn't escape from the bag.
- Place bag into the water and set timer for 60 minutes. If any air remains in the bag, you will need to weigh the bag down with a heavy object to ensure it is fully submerged at all times.
- Preheat oven broiler and set rack 4 inches from heat source.
- When sous vide timer is up, cut the bag open and transfer carrots to an oven-safe dish, along with 3 tablespoons of liquid from the bag.
- Set under the broiler for 2 minutes. Toss carrots and broil for 1 more minute. Remove from the oven and transfer to a serving dish, spooning any remaining juices over top of the carrots. Top with parsley and additional salt, if desired.
Nutrition Facts : Calories 108.7 calories, Carbohydrate 14.1 g, Cholesterol 15.3 mg, Fat 6 g, Fiber 2.9 g, Protein 1.1 g, SaturatedFat 3.7 g, Sodium 403 mg, Sugar 9.1 g
CARROTS - SOUS VIDE STYLE
This is so simple but remarkably tasty. Cooking at the desired temperature of 185°F results in the perfect texture. You will need a vacuum sealing system & a Sous Vide cooking system. We have made this recipe several times and there is just something about it that keeps us coming back for more. You can make several packets ahead of time and save for future use.
Provided by Chicagoland Chef du
Categories Vegetable
Time 2h10m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Bring your Sous Vide water temperature to 185°F.
- Prepare carrots, cut them on a diagonal into chunks.
- Place carrots in a vacuum seal bag with butter, parsley (can omit), salt and pepper. Arrange the carrots in a single layer.
- Seal the pouch removing all the air.
- Place in your Sous Vide for 2 hours, no longer than 4 hours. If you use more carrots, cooking time will not change. If you use smaller carrots your cooking time may fall between 1-2 hours. Baby carrots, 45 minutes.
Nutrition Facts : Calories 110.2, Fat 6.1, SaturatedFat 3.7, Cholesterol 15.3, Sodium 150.4, Carbohydrate 13.8, Fiber 4, Sugar 6.8, Protein 1.4
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