Carrots - Sous Vide Style
"This is so simple but remarkably tasty. Cooking at the desired temperature of 185°F results in the perfect texture. You will need a vacuum sealing system & a Sous Vide cooking system. We have made this recipe several times and there is just something about it that keeps us coming back for more. You can make several packets ahead of time and save for future use."
- Ready In:
- 2hrs 10mins
- Ingredients:
- 5
- Serves:
-
2
ingredients
directions
- Bring your Sous Vide water temperature to 185°F.
- Prepare carrots, cut them on a diagonal into chunks.
- Place carrots in a vacuum seal bag with butter, parsley (can omit), salt and pepper. Arrange the carrots in a single layer.
- Seal the pouch removing all the air.
- Place in your Sous Vide for 2 hours, no longer than 4 hours. If you use more carrots, cooking time will not change. If you use smaller carrots your cooking time may fall between 1-2 hours. Baby carrots, 45 minutes.
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RECIPE SUBMITTED BY
Chicagoland Chef du Jour
Hinsdale, Illinois
Hi there! Originally CHICAGOLAND CHEF DU JOUR, I like to think of myself as a fantastic home cook with a flair for the gourmet. I have gotten & shared many recipes since I became a member in 2007. Although I have not been active in a few years, I still return to look for recipes from some of my fave chefs. Thanks to all you have helped me over the years and thanks a bunch to any and all reviews.
