Sous Vide Glazed Baby Carrots

Step 1

How long to sous vide carrots was something I personally tested a few times. I found that the right time and temperature for baby carrots was 185 degrees for one hour. This may vary with the texture you desire, but this time and temperature is a great starting point.

Step 2

Add water to a large pot or sous vide cooking container and fasten your sous vide to the side. Set the temperature to 185 F and wait until it comes to temperature.

Step 3

As the water is heating up, add your baby carrots to a bowl and toss with salt and pepper until evenly coated. Then vacuum seal them in a single layer in a vacuum sealed bag. Don’t have a vacuum sealer? See notes below.

Step 4

Submerge the carrots into the water bath. You may need to put a heavy object on top to keep them from floating up. Cook for one hour in the water bath.

Step 5

Remove from the water bath and heat a heavy bottomed skillet over medium high heat. Add butter and sugar and heat until bubbly. Open the bag of carrots and add to the skillet. You can cook them with the juices in the bag or discard the juices for a more browned carrot.

Step 6

Turn the heat to high and sauté carrots in the butter and sugar mixture until carrots begin to caramelize at desired level.

Step 7

Remove from heat and serve hot.

Step 8

OPTIONAL: If you are using your carrots for another purpose, you do not have to sauté them in butter and sugar to glaze them.