Spiced Honey-Butter Sous Vide Carrots
Ingredients
2 pounds carrots, any kind, peeled and cut into 1-inch chucks if using large carrots
2–3 tablespoons unsalted butter, divided
2–3 talbespoons honey, divided
Kosher salt
Fresh thyme sprigs
For finishing: (optional)
Smoked paprika
Ground cumin
Freshly ground black pepper
Salt flakes
Fresh thyme leaves for garnishing
Preparation
1
Preheat water to 183°F using a sous vide machine. (I use Anova.)
2
Use two or three large sous vide bags, evenly divide prepared carrots, and put them in the bags. If using rainbow carrots, separate them by color.
3
Add 1 tablepsoon butter, 1 tablespoon honey, and a pinch of salt into each bag. Drop 1 or 2 thyme sprigs, then vacuum-seal the bag. You can use a vacuum sealer or a hand pump.
4
Lower the bags into the heated water bath and set the timer for 1 hour. Add weight to keep the carrots under the water if necessary.
5
Once the carrots are done, remove the sous vide bags from the water batch and transfer the carrots onto a serving plate.
6
For finishing, sprinkle smoked paprika, ground cumin, freshly groud black pepper, and salt flakes, and garnish with thyme leaves.
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About
Sous vide carrots cooked in butter, honey and infused with fresh thyme, then boldly finished with smoked paprika, ground cumin, and freshly ground black pepper.
Yield:
6
Added:
Monday, February 3, 2020 - 6:53am
