Sous Vide Carrots

Carolina Q

Several discussions about SV lately so I tried something new (for me). Carrots in a bag with butter, sugar, salt and pepper. SV for about an hour at 186°, then dump carrots and liquid from the bag into a pan on high heat. Toss constantly for about two minutes to glaze. Very tender, sweet and delicious!! 

Best carrots ever!!!

http://www.seriouseats.com/recipes/2010/06/sous-vide-glazed-carrots-recipe.html

GregW

Delicious indeed. SV excels with carrots. 

rockymountaineggster

I've made the same carrots, they are almost too good to be true. I substituted honey for sugar last time and they came out even better.

Carolina Q

rockymountaineggster said:

I've made the same carrots, they are almost too good to be true. I substituted honey for sugar last time and they came out even better.

Thanks! I like the honey idea. Next time...

U_tarded

Those are a go to around here.  About 2 times a month.  A sprig of rosemary is a nice change up too.  

Stormbringer

Nice. I do that, but subbing the butter for some frozen orange juice cubes juice (so the OJ doesn't get sucked into the vacuum sealer).  I'm doing this on Tuesday with some SV rib eyes finished on the MM, I'll try adding some butter as well as the OJ. And/or maybe some honey.

The_Stache

Tarragon is perfectly matched for carrots!!!  You may want to give that a try next time.

Carolina Q

Not to hijack my own thread, but here's another delicious carrot dish. Francis Mallmann's burnt carrots! Much quicker and all you need is a skillet.

http://www.epicurious.com/recipes/food/views/burnt-carrots-with-goat-cheese-parsley-arugula-and-crispy-garlic-chips-354729

blasting

rockymountaineggster said:

I've made the same carrots, they are almost too good to be true. I substituted honey for sugar last time and they came out even better.

I use brown sugar, but I'll try honey next time.

Grillmagic

 I have been SV carrots at 185 for a couple years and they always come out great typical is butter seasoning and a sprig of rosemary, SV is also a great way to do  potatoes. 

RRP

Grillmagic said:

 I have been SV carrots at 185 for a couple years and they always come out great typical is butter seasoning and a sprig of rosemary, SV is also a great way to do  potatoes. 

Yo, Chuck, any favorite SV potato recipes? 

rockymountaineggster

blasting said:

rockymountaineggster said:

I've made the same carrots, they are almost too good to be true. I substituted honey for sugar last time and they came out even better.

I use brown sugar, but I'll try honey next time.

I may need to try brown sugar, that sounds awesome.

Carolina Q

Was just reading the comments after the recipe at Serious Eats. One guy says he tried SV vs steamed vs microwaved and it was hard to tell the difference between SV and nuking! Put all ingredients in a container, nuke til done and then into the skillet to glaze. A few minutes vs over an hour (with preheat)?

Imagine the possibilities! Instead of a SV>seared ribeye, just nuke it for a couple of minutes, then sear.

blind99

I'll let someone else try nuking the ribeye. But who knows, maybe on low power....

i tried the SV carrots once. I still prefer them tossed with a little oil and salt and roasted in the oven. They get sweet, and have some almost burnt spots. Veggies are something I really want to learn more about using SV for

ChillyWillis

I've done these as well but substituted maple syrup in for the sugar. They really are amazing!

Toxarch

Going to have to try this now. Sounds good and gives me a reason to use the SV.