There are many foods that work well with sous vide, while others are better suited to traditional methods. For vegetables, quick boiling, blanching, or sautéing often gives good results for items like asparagus and peas. Carrots, however, are a notable exception.
Boiling or blanching carrots can dilute their natural sweetness, and overcooking turns them mushy. Cooking carrots sous vide preserves their sugars, keeps them tender but still with a pleasant bite, and helps them retain a vivid color.
Equipment
- Sous vide circulator — popular options include the Anova or Joule.
- Container — optional for larger batches; a large, sturdy container or a deep pot works well.
- Vacuum sealer and bags, or heavy-duty freezer Ziploc bags. If using Ziplocs, use the water displacement method to remove air. For best results with higher temperatures, a vacuum sealer is recommended.
Sous Vide Carrots: Times and Temperatures
Sous vide locks in the carrots’ natural juices and intensifies their flavor. For tender but not mushy carrots, cook at around 183°F (84°C) or slightly higher. This temperature softens the carrots while preserving texture and color.
Cook the carrots for at least 45 minutes and up to one hour at this temperature for the best balance of tenderness and bite.
Ingredients
- 1 pound carrots — baby carrots or larger carrots cut into roughly 1-inch (2.5 cm) pieces. Peel or scrub them well before cooking.
- 1 tablespoon granulated sugar
- 2 tablespoons butter
- Salt (preferably kosher) and freshly ground black pepper to taste
Directions
This is a two-step process: sous vide the carrots first, then glaze them in a skillet.
- Preheat your sous vide machine to 185°F (85°C). Allow the water bath to reach the target temperature before adding the carrots.
- Place the peeled or scrubbed carrots into sous vide bags. Add the butter and sugar to each bag. For higher temperatures, vacuum-sealed bags are preferred to avoid seam failure; if using heavy-duty freezer bags, remove air using the water displacement method.
- Seal the bags with a vacuum sealer or use the displacement method. Submerge the sealed bags in the preheated water bath and cook for about one hour.
- After cooking, carefully remove the hot bags from the water bath and transfer the carrots to a plate or bowl, taking care to avoid burns from the steam and juices.
- Finish the carrots in a large, hot skillet. Add the carrots and the cooking juices to the skillet over high heat and cook for about two minutes. The liquid should reduce and form a shiny glaze on the carrots. Taste and adjust seasoning with salt and pepper if needed. If the glaze separates or appears greasy, add a teaspoon of water and swirl the pan to bring it back together.
- Serve immediately once the glaze is smooth and shiny.
