How to Make Carrots Super Delicious With Sous Vide

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier with less saturated fat.

honey

🥗Healthier: agave syrup

💰Cheaper: sugar

Agave syrup has a lower glycemic index.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: no herbs

Dried herbs are often more affordable and have a longer shelf life.

Peel and chop the ends off of 8 whole carrots.

Cut a sous-vide bag to about 16 inches.

Add 4 tablespoons of butter to the bag.

Season with salt and black pepper.

Add 2 teaspoons of brown sugar and 1 teaspoon of honey to the bag.

Seal the bag using a FoodSaver vacuum sealer.

Preheat the sous vide immersion circulator to 183°F (83°C).

Submerge the sealed bag of carrots in the water bath.

Cook the carrots for 1.5 hours.

After 1.5 hours, check the carrots for tenderness by bending the bag.

Do not cut the bag open immediately; instead, check if the carrots are soft.

Keep the juices in the bag to drizzle over the carrots when plating.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens