from 1 vote
Sous Vide Carrots
(washed, peeled or scrubbed)
Kosher salt & freshly ground pepper
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.
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.
Recipe from SaltPepperSkillet.com