Sous Vide Carrots
There is nothing quite like a sous vide carrot. The carrot maintains its shape while delivering a sweet and tender bite.
Video
Equipment
- Vacuum Sealer
- Vacuum Bag
- Vegetable Peeler
- Chef Knife
Ingredients
- 1 pound baby carrots peeled
- 1/2 tsp kosher salt
- 1 sprig fresh thyme optional
- 1 each garlic clove whole, skin on, crushed
- 1 tbsp unsalted butter or olive oil
Instructions
- Add enough water to the sous vide container to ensure that the ingredients are fully submerged and the minimum quantity of water is reached. Complete set up by securing the circulator tower to the sous vide container.
- Set the water bath temperature to 183.2℉/84℃, and prepare the carrots while the water bath is heating to the target cooking temperature.
- Using a vegetable peeler, carefully peel each carrot. Larger carrots may need to be cut in half lengthwise to ensure even cooking.
- Combine the carrots in a vacuum seal bag along with the butter or olive oil, salt, garlic clove, and sprig of thyme.1/2 tsp kosher salt, 1 sprig fresh thyme, 1 each garlic clove, 1 tbsp unsalted butter
- Using the vacuum sealer, make sure that the carrots are completely sealed and that any excess air has been removed from the bag.
- Secure the snap weight to the bottom of the vacuum bag before carefully lowering it into the sous vide container. Secure the vacuum bag by inserting the bag clip into the rack.
- Allow the carrots to sous vide for 1 hour at 183.2℉/84℃.
- Once the carrots have finished cooking, carefully remove them from the water bath.
- These delicious and tender carrots are ready to enjoy. We like to serve with fresh herbs and a drizzle of olive oil.
Nutrition PER SERVING
Calories: 262kcalCarbohydrates: 38gProtein: 3gFat: 12gSaturated Fat: 7gTrans Fat: 0.5gCholesterol: 30mgSodium: 1518mgPotassium: 1089mgFiber: 13gSugar: 22gVitamin A: 62948IUVitamin C: 14mgCalcium: 155mgIron: 4mg
(Nutrition information is calculated automatically by Spoonacular API and should be considered an estimate.)
