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.
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
Instructions
- Prepare the Carrots: Wash, peel, and cut the carrots into uniform pieces (about half an inch thick). This ensures even cooking.
- Season: In a bowl, toss the carrots with olive oil, thyme, rosemary, salt, and pepper. Add optional honey and chili flakes for additional flavor.
- Vacuum Seal: Place the seasoned carrots into a vacuum-seal bag. Use a vacuum sealer to remove air and seal the bag tightly.
- Set the Sous Vide: Preheat the immersion circulator to 183°F (84°C).
- Cook: Submerge the sealed bag into the preheated water bath and cook for 1 to 2 hours.
- 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.
- 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.