Ingredients
- 1 pound baby whole baby carrots, peeled or well-scrubbed, or 1 pound medium to large carrots, peeled and cut into 1-inch chunks
- 2 tablespoons (30g) unsalted butter
- 1 tablespoon (12g) granulated sugar
- salt and pepper
- 1 tablespoon (15ml) chopped parsley (optional)
Method
- Preheat sous-vide precision cooker to 84°C.
- Place carrots, butter, sugar, and 1/2 teaspoon salt in a vacuum bag and seal
- Cook carrots in the water bath until fully tender, about 1 hour.
- At this point, carrots can be stored in refrigerator for up to 1 week.
- Empty entire contents of bag into a large, heavy-bottomed skillet and cook over high heat, stirring constantly, until liquid has reduced to a shiny glaze, about 2 minutes.
- Season to taste with salt and pepper, stir in parsley, and serve.
- If glaze breaks and turns greasy, add water a teaspoon at a time, shaking pan to re-form glaze.