Our Cookbook

American

Sous Vide Glazed Carrots

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.

  • Yield4 servings
  • Prep10m
  • Cook1h
  • Effortweekend

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

Method

  1. Set the sous vide to 84°C.
  2. Combine the carrots, butter, salt, and a few grinds of pepper in a vacuum bag and seal.
  3. 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.
  4. 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

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.