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Sous Vide Maple-Glazed Carrots

Sous Vide Maple-Glazed Carrots

Cost $8, save $12

Source: Recommended by CookPal

  • 75 Min
  • 4 Servings
  • $8

INGREDIENTS

  • Vegetables

    • 🥕 1 pound carrots, peeled

  • Dairy

    • 🧈 4 tablespoons unsalted butter, divided

  • Liquids and Seasonings

    • ¼ cup chicken broth
    • 2 tablespoons maple syrup
    • 1 tablespoon lime juice
    • 6 sprigs fresh thyme
    • ⅛ teaspoon cayenne pepper
    • 🧂 Maldon® sea salt flakes (optional)

STEPS

1

Prepare a water bath with an immersion circulator set to 185°F (85°C).

2

Cut carrots in half lengthwise and slice into 1/2-inch thick pieces on the bias/diagonal.

3

Place carrots, 2 tablespoons of butter, chicken broth, maple syrup, lime juice, thyme sprigs, and cayenne pepper into a resealable freezer bag or vacuum seal bag. Seal the bag, press out as much air as possible, then place into another freezer bag, press out all the air, and seal.

4

Lower the bag into the water bath until completely submerged, then clip the bag to the container. Weigh the bag down if necessary. Cover the container with aluminum foil to retain heat and minimize evaporation. Cook for approximately 70 minutes.

5

Drain carrots through a fine mesh strainer set over a medium skillet. Transfer carrots to a bowl and set aside.

6

Place the skillet over medium heat and bring the liquid to a simmer. Reduce the liquid to about 3 tablespoons (approximately 3 to 5 minutes). Remove from heat and stir in the remaining 2 tablespoons of butter until the sauce is smooth and shiny.

7

Add carrots to the skillet and gently toss to combine. Season with sea salt flakes and serve warm.

NUTRIENTS

Per 1 serving

🔥

179

Calories

  • 1
    Protein
  • 18
    Carbs
  • 12
    Fats

💡 For even cooking, ensure the carrots are sliced evenly.Use fresh thyme for optimal flavor; dried thyme can be substituted in a pinch.If you don’t have a vacuum sealer, use the water displacement method to remove air from the bag.Covering the sous vide container with aluminum foil helps retain heat and reduce evaporation during long cooking times.This dish is perfect as a side to complement roasted pork or chicken.