The sous vide method will yield more aromatic, sweeter, and perfectly tender carrots in their own juice. You can expect a somewhat crisp texture that's soft without being mushy.
Ingredients
- carrots: 1 pound (peeled)
- unsalted butter: 4 Tbsp (divided)
- chicken broth: 0.25 cup
- maple syrup: 2 Tbsp
- lime juice: 1 Tbsp
- sprigs fresh thyme: 6 piece
- cayenne pepper: 0.125 tsp
- Maldon® sea salt flakes: (optional)
Metric Conversion
Stages of cooking
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Prepare a water bath with an immersion circulator set to 185 degrees F (85 degrees C).
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Cut carrots in half lengthwise and slice into 1/2-inch thick pieces on the bias/diagonal.
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Place carrots, 2 tablespoons of butter, chicken broth, maple syrup, lime juice, thyme sprigs, and cayenne pepper into a resealable freezer bag or a vacuum seal bag. Seal the bag, and press out as much air as possible, then place into another freezer bag, press out all the air, and seal.
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Lower the bag into the water bath until bag is completely submerged, then clip the bag to the side of the container. Be prepared to weigh the bag down if you see it starting to float. Cover the water bath container with aluminum foil to retain heat and minimize evaporation, and cook until carrots are tender, about 70 minutes.
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Drain carrots through a fine mesh strainer set over a medium skillet; transfer carrots to a bowl and set aside.
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Place the skillet over medium heat and bring the liquid to a simmer. Cook until it is reduced to about 3 tablespoons, 3 to 5 minutes. Remove the skillet from the heat and whisk in remaining 2 tablespoons butter, stirring until sauce is smooth and shiny.
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Add carrots to the skillet, tossing gently to combine, and season with a sprinkle of salt flakes. Serve warm.
