Using sous vide to glaze carrots is a simple process that results in a great side dish. You simply peel some carrots and cut them into the size you want. Then pick the seasonings and toss the carrots with them. Add it all to a sous vide bag with some butter and cook them for 45 to 60 minutes at 183°F (83.3°C) or higher and you're all set. You can also briefly cook carrots and their juices in a pan after sous viding them to reduce the sauce for a richer dish. This recipe also works well for other root vegetables such as turnips, radishes, and parsnips.
Preheat the water bath to 183°F (83.9°C).
Combine all ingredients into a sous vide bag, trying to keep the thickness of the bag less than 1" (25mm) for even cooking, and seal. Place in the water bath and cook for 45 to 60 minutes.
Once the carrots are tender remove them from the bag and place directly on the plate. Top with the parsley and sprinkle some coarse salt over the top.
This article is by me, Jason Logsdon. I'm a passionate home cook who loves to try new things, especially when it comes to cooking. I've explored everything from sous vide and whipping siphons to pressure cookers and blow torches; created foams, gels and spheres; made barrel aged cocktails and brewed beer. I have also written 10 cookbooks on modernist cooking and sous vide and I run the AmazingFoodMadeEasy.com website.
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