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Sous Vide Carrots on Plate
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5 from 1 vote

Sous Vide Carrots

Course Side Dish
Cuisine American
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Servings 4
Author Justin McChesney-Wachs

Ingredients

  • 1 bunch carrots (washed, peeled or scrubbed)
  • Kosher salt & freshly ground pepper
  • 6 sprigs fresh thyme (optional)
  • 2 Tbsp. unsalted butter

Instructions

  • Preheat the sous vide water bath to 185° F / 85° C
  • Place the carrots into a vacuum-sealed bag or Ziplock along with a pinch of kosher salt, pepper, thyme and butter. Seal the bag.
  • Sous vide for 45 minutes to 1 hour, depending on the size of the carrots. The carrots are done when the largest one is soft.
  • Serve whole right out of the bag or sliced.

Notes

  • The size of the carrots will determine the cooking time. Test by giving them a bend after 45 minutes to see if they feel soft.
  • If cooking with multiple colors of carrots, the colors will bleed to one another. To prevent this, separate in different bags.
  • Spoons can be added to the bag for weight if you have trouble keeping it submerged.
  • Buy carrots with the tops on so you can make a pesto which goes great with the cooked carrots.
  • The carrots can be cooked ahead of time, chilled in the bag and stored sealed in the refrigerator to be reheated later.