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Seriouseats.com
Ingredients
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1pound (454g) baby whole small carrots, peeled or well-scrubbed, or 1 pound (454g) medium to large carrots, peeled and cut into 1-inch chunks 2tablespoons (30g) unsalted butter 1tablespoon (12g) sugar Kosher salt Freshly ground black pepper 1tablespoon (15ml) chopped parsley (optional)
Directions
Use a sous vide immersion circulator to preheat a water bath to 183°F (84°C). 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. 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. If glaze breaks and turns greasy, add water a teaspoon at a time, shaking pan to re-form glaze. Season to taste with salt and pepper, stir in parsley, and serve.
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