Sous Vide Glazed Carrots

Based on this recipe by J. Kenji López-Alt.

Cooking carrots sous vide with butter, sugar, and salt intensifies their natural sweetness into something deeper and more carrot-flavoured than you'd think possible. A quick reduction in a hot pan glazes them to a glossy finish.

• Prep time: 10 minutes
• Cook time: 1 hours
• Yield: 4 servings

Ingredients

• 450g baby carrots, peeled or well-scrubbed; or medium-large carrots, peeled and cut into 2.5cm chunks
• 2 tbsp (30g) unsalted butter
• ½ tsp kosher salt
• freshly ground black pepper

Steps

• Set the sous vide to 84°C.
• Combine the carrots, butter, salt, and a few grinds of pepper in a vacuum bag and seal.
• Cook in the water bath until fully tender, about 1 hour. At this point the carrots can be refrigerated in the sealed bag for up to 1 week.
• To finish, empty the entire contents of the bag into a large heavy-bottomed skillet. Cook over high heat, stirring constantly, until the liquid has reduced to a shiny glaze, about 2 minutes.

Notes

• Cut larger carrots into even-sized chunks so they all cook at the same rate.
• Do not discard the bag liquid — it forms the glaze.