Can You Sous Vide Carrots?

Carrots are everybody’s favorite root vegetable– and they’re out of this world delicious when cooked sous vide. Not only that their texture becomes mouth-melting tender when they’re prepared with a little help of precise temperature control, but sous vide carrots also have a full, sweet flavor that can be enjoyed on its own or complemented by a chicken breast cooked in a sous vide machine. If you lack inspiration, here are some delicious sous vide carrot recipes you can try out!

Simple Sous Vide Carrots

Ingredients

• 1 lbs (500 gr) carrots, peeled and washed
• ¼ cup (30 gr) unsalted butter
• sea salt, to taste
• black pepper, to taste
• dried thyme, to taste

Instructions

Add butter and seasoning (salt, pepper) to the peeled carrots. The carrots should all be approximately the same size to ensure they’ll all be perfectly cooked at the same time. Preheat your sous vide machine to 183 degrees Fahrenheit or 83.9 degrees Celsius. Seal the seasoned carrots in a plastic vacuum bag and submerge in a hot water bath, to be cooked for about an hour. Once ready to be taken out of their container, the sous vide carrots should be cooked over high heat in a large pan, until any excess liquid turns to a lovely glaze. Sprinkle dried thyme to taste before serving.

Sous Vide Honey Glazed Carrots

Ingredients

• 1 lbs (500 gr) carrots, peeled and washed
• 2 tablespoons of honey
• 3 tablespoons of salted butter
• sea salt, to taste
• black pepper, to taste

Instructions

Preheat your sous vide oven to 183 degrees Fahrenheit or 83.9 degrees Celsius. In a plastic ziplock or vacuum bag, combine peeled carrots with a mixture of honey, butter, and seasonings (salt and pepper). Ideally, all the carrots should be similar in size to allow even cooking, but if they’re not, you can cut them to more uniform portions. Cook sous vide for an hour, until the carrots turn tender. When the carrots are cooked, empty the contents of the sous vide bag in a heated pan, and cook over high heat, until the liquid is reduced to a shiny glaze.

Spicy Sous Vide Carrots

Ingredients

• 1 lbs (500 gr) carrots, peeled and washed
• 2 tablespoons of virgin olive oil
• 1 teaspoon white vinegar
• 1 tablespoon honey (or substitute with brown sugar or agave syrup)
• 1 teaspoon sweet paprika
• 1/2 teaspoon chili powder
• sea salt, to taste
• black pepper, to taste

Instructions

Mix all ingredients (except the carrots) into a marinade of sorts and combine with peeled carrots in a plastic sous vide bag or seal in a vacuum bag. Carrots can be left whole, or diced to smaller pieces (around 2 “). Preheat your sous vide cooker to 183 degrees Fahrenheit or 83.9 degrees Celsius, and cook the carrots for about an hour, until they soften and soak up the spicy liquids. Once the spicy sous vide carrots are done, they can be served immediately, or cooked additionally to reduce the sauce to a rich glaze.