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Sous Vide Carrots with Herbs

Sous Vide Carrots with Herbs

Sous vide carrots bring out the natural sweetness and tenderness of the vegetable. With precise temperature control, the carrots retain their vibrant color and perfect texture, infused with fresh herbs for a gourmet touch.
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Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Servings: 4 people
Course: Side Dish
Cuisine: French-inspired, Modern American
Calories: 70
Ingredients Method Notes

Ingredients
  

  • 1 lb fresh carrots peeled and cut into uniform half-inch thickness
  • 1 tablespoon olive oil
  • 1 teaspoon fresh thyme
  • 1 teaspoon fresh rosemary
  • Salt and pepper to taste
  • Optional: 1 tablespoon honey for a sweet glaze
  • Optional: 1/4 teaspoon chili flakes for a spicy kick

Method
 

  1. Prepare the Carrots: Wash, peel, and cut the carrots into uniform pieces (about half an inch thick). This ensures even cooking.
  2. Season: In a bowl, toss the carrots with olive oil, thyme, rosemary, salt, and pepper. Add optional honey and chili flakes for additional flavor.
  3. Vacuum Seal: Place the seasoned carrots into a vacuum-seal bag. Use a vacuum sealer to remove air and seal the bag tightly.
  4. Set the Sous Vide: Preheat the immersion circulator to 183°F (84°C).
  5. Cook: Submerge the sealed bag into the preheated water bath and cook for 1 to 2 hours.
  6. Finish: Once done, remove the carrots from the bag. For added texture, quickly sear them in a hot pan for 1-2 minutes, or serve them immediately.
  7. Serve: Plate the carrots beautifully, garnished with fresh herbs, and enjoy!

Notes

For the best results, use fresh heirloom carrots, which come in different colors and can add visual appeal. Feel free to experiment with different herbs or spices to customize the flavor to your liking.