Sous Vide Maple-Glazed Carrots

By gbvampy1

Note: The bag of carrots can be cooled in an ice bath and held in the refrigerator until ready to finish.

Ingredients

• 5 medium carrots, peeled and sliced into 1/2" thick rounds
• 1-1/2 tablespoons maple syrup
• 1 tablespoon butter
• 2 tablespoons water
• 1 teaspoon salt

Details

Servings 4
Preparation time 15mins
Cooking time 55mins

Preparation

Step 1

Preheat the water to 185°F. Place carrot rounds in a single layer into a zip lock bag. Add maple syrup, butter, water and salt. With the top of the Ziploc bag open, carefully submerge the bag into the pot, without allowing any water into the bag itself. The pressure of the water circulating around the outside of the bag will push any air out of the bag and form a seal around the meat. Using the side of the water container, carefully seal the bag.

Slowly cook until tender, 35–40 minutes.

Remove bag with tongs and empty contents of bag into a small skillet. Heat on medium-high heat to reduce the liquid by half, tossing carrot rounds to coat. Season with salt and pepper to taste