CookPal AI
Sous Vide Carrots

Sous Vide Carrots

Cost $5, save $5

Source: Recommended by CookPal

  • 65 Min
  • 4 Servings
  • $5

INGREDIENTS

  • Vegetables

    • 🥕 8 small carrots, cut into 1-inch pieces

  • Dairy

    • 🧈 2 tablespoons cold salted butter, cubed

  • Condiments

    • 🍯 1 tablespoon honey

  • Spices

    • 🧂 ½ teaspoon salt, or more to taste
    • ¼ teaspoon chili powder

  • Herbs

    • 🌿 1 tablespoon minced fresh parsley leaves

STEPS

1

Fill a large pot with water and place a sous vide immersion cooker into the water. Set temperature to 185 degrees F (85 degrees C) according to manufacturer's directions.

2

Scrub carrots under cold water and dry thoroughly. Place carrots in a single layer inside a large vacuum bag, along with cubed butter, honey, 1/2 teaspoon salt, and chili powder. Seal the bag using a vacuum sealer, stopping the sealer early, if necessary, so liquid doesn't escape from the bag.

3

Place bag into the water and set timer for 60 minutes. If any air remains in the bag, you will need to weigh the bag down with a heavy object to ensure it is fully submerged at all times.

4

Preheat oven broiler and set rack 4 inches from heat source.

5

When sous vide timer is up, cut the bag open and transfer carrots to an oven-safe dish, along with 3 tablespoons of liquid from the bag.

6

Set under the broiler for 2 minutes. Toss carrots and broil for 1 more minute. Remove from the oven and transfer to a serving dish, spooning any remaining juices over top of the carrots. Top with parsley and additional salt, if desired.

NUTRIENTS

Per 1 serving

🔥

109

Calories

  • 1
    Protein
  • 14
    Carbs
  • 6
    Fats

💡 Ensure the bag is airtight to prevent water from seeping inside while using the sous vide.For a more rustic look, leave some of the green tops on the carrots.Do not over-broil as it may burn the carrots quickly; monitor closely.For additional depth of flavor, you can experiment with spices like smoked paprika or cumin.