Sous Vide Glazed Carrots — Recipe Manager

Ingredients

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.

Nutrition

Info: (per serving)66 Calories 4g Fat 8g Carbs 0g ProteinNutrition FactsServings: 4 to 6Amount per servingCalories 66% Daily Value*Total Fat 4g 5%Saturated Fat 2g 12%Cholesterol 10mg 3%Sodium 157mg 7%Total Carbohydrate 8g 3%Dietary Fiber 2g 7%Total Sugars 5gProtein 0gVitamin C 2mg 9%Calcium 23mg 2%Iron 1mg 3%Potassium 161mg 3%*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.