Sous Vide Glazed Carrots

From https://www.seriouseats.com/sous-vide-glazed-carrots-recipe

Time

1 hour 15 minutes total: 15 minutes attended, 1 hour unattended

Storage notes

Before finishing, keeps up to one week in the fridge.

Difficulty

easy

Yield

454 g (servings 4 –6)

Ingredients

Weight

Volume

Procedure

Carrots

454 g

1 bunch whole small ones or larger ones cut into 1-inch chunks

Butter, unsalted

30 g

2 tbl

Sugar

12 g

1 Tbl

Salt

3 g

½ tsp

Vacuum seal in a bag and sous-vide at 84°C / 183°F for 1 hour, or until tender.

Proceed to final preparation, or refrigerate for up to a week.

Heat a skillet over high heat.

Add carrots and liquid from A to skillet, stirring constantly, until liquid has reduced to a shiny glaze, about 2 minutes. If glaze breaks and turns greasy, add water a teaspoon at a time, shaking pan to re-form glaze.

Black pepper, ground

Parsley

3.8 g

1 tbsp, chopped

Season to taste with salt and pepper, stir in parsley, and serve.

Nutrition

Serving size 114 g; calories 95.2 kcal, kilojoules 396.8 kJ, protein 0.7 g, carbohydrates 8.2 g, sugar 7.6 g, fat 5.6 g, saturated fat 3.5 g, unsaturated fat 2.8 g, trans fat 0.2 g, fiber 3 g, cholesterol 14.6 mg,

Author cbrauchli

Yield

Servings

–

Serving size 76–114 g

Serve	Per serve
Energy (kcal)	95.2
Energy (kJ)	396.8
Protein (g)	0.7
Fat (g)	5.6
Carbs (g)	8.2
Sugars (g)	7.6
Fiber (g)	3
Sodium (mg)	343.7
Cholesterol (mg)	14.6

Full details