Sous Vide Buttered Carrots
Cook your carrots to buttery perfection in your sous vide.
Ingredients
- 1 lb (450 g) carrots, peeled, with 1 inch (2.5 cm) of tops left on (see note)
- 1 tbsp butter
Instructions
- Attach the sous-vide precision cooker to the side of a cooking container. Add enough water to come to the mid point between the minimum and maximum required. Set the temperature to 194°F (90°C). Set the cooking time to 30 minutes. Preheat the water while you prepare the carrots.
- Place the carrots and butter in a sous vide bag or a freezer bag with a slider closing. Season with salt and pepper. Remove all the air from the bag. Submerge the bag in the preheated water (see note). Begin cooking (30 minutes).
- Remove the bag from the water. Serve the carrots as a side dish, sautéed in the butter or grilled on the barbecue. In this case, the carrots can be cooked sous vide in advance. Once cooked, plunge the bag in an ice water bath to immediately stop the cooking. The carrots will keep for 3 to 4 days in the bag in the refrigerator.
Cook your carrots to buttery perfection in your sous vide.