SOUS VIDE MAPLE-GLAZED CARROTS
The sous vide method will yield more aromatic, sweeter, and perfectly tender carrots in their own juice. You can expect a somewhat crisp texture that's soft without being mushy.
Provided by lutzflcat
Time 1h30m
Yield 4
Number Of Ingredients 8
Steps:
- Prepare a water bath with an immersion circulator set to 185 degrees F (85 degrees C).
- Cut carrots in half lengthwise and slice into 1/2-inch thick pieces on the bias/diagonal.
- Place carrots, 2 tablespoons of butter, chicken broth, maple syrup, lime juice, thyme sprigs, and cayenne pepper into a resealable freezer bag or a vacuum seal bag. Seal the bag, and press out as much air as possible, then place into another freezer bag, press out all the air, and seal.
- Lower the bag into the water bath until bag is completely submerged, then clip the bag to the side of the container. Be prepared to weigh the bag down if you see it starting to float. Cover the water bath container with aluminum foil to retain heat and minimize evaporation, and cook until carrots are tender, about 70 minutes.
- Drain carrots through a fine mesh strainer set over a medium skillet; transfer carrots to a bowl and set aside.
- Place the skillet over medium heat and bring the liquid to a simmer. Cook until it is reduced to about 3 tablespoons, 3 to 5 minutes. Remove the skillet from the heat and whisk in remaining 2 tablespoons butter, stirring until sauce is smooth and shiny.
- Add carrots to the skillet, tossing gently to combine, and season with a sprinkle of salt flakes. Serve warm.
Nutrition Facts : Calories 178.9 calories, Carbohydrate 18.4 g, Cholesterol 30.9 mg, Fat 11.9 g, Fiber 3.5 g, Protein 1.3 g, SaturatedFat 7.4 g, Sodium 154 mg, Sugar 11.5 g
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Motasem Yoseuf
[email protected]I've never been a fan of carrots, but these were actually really good. I'll definitely be making them again.
Sherie Kats
[email protected]These carrots are the perfect side dish for any occasion. They're easy to make and always a crowd-pleaser.
destany bouie
[email protected]I made these carrots for Easter dinner and they were a big hit. Everyone loved them!
Jeni Sa
[email protected]I followed the recipe exactly and the carrots turned out perfectly. I would definitely recommend this recipe.
Sadeepa Nirmal
[email protected]The carrots were a bit mushy for my liking, but the glaze was delicious.
Sibahle Booi
[email protected]These carrots were a bit too sweet for my taste, but they were still good.
Fathira Ali
[email protected]I was a bit skeptical about sous vide carrots, but I'm glad I tried them. They were surprisingly delicious!
Khalida Nazar
[email protected]I've made these carrots several times now and they're always a crowd-pleaser. They're so simple to make, yet they're so flavorful and elegant.
Edward Mphahlele
[email protected]So easy to make and so delicious! The carrots were perfectly cooked and the glaze was the perfect balance of sweet and savory.
Urmi Islam
[email protected]These carrots were a hit at my dinner party! They were perfectly tender and the maple glaze was divine. I will definitely be making these again.