Spiced Honey-Butter Sous Vide Carrots
By: Sharon Chen
Published: Monday, February 3, 2020 - 6:53am

Ingredients




2 pounds carrots, any kind, peeled and cut into 1-inch chucks if using large carrots
2–3 tablespoons unsalted butter, divided
2–3 talbespoons honey, divided
Kosher salt
Fresh thyme sprigs
For finishing: (optional)
Smoked paprika
Ground cumin
Freshly ground black pepper
Salt flakes
Fresh thyme leaves for garnishing

Preparation

1 Preheat water to 183°F using a sous vide machine. (I use Anova.) 2 Use two or three large sous vide bags, evenly divide prepared carrots, and put them in the bags. If using rainbow carrots, separate them by color. 3 Add 1 tablepsoon butter, 1 tablespoon honey, and a pinch of salt into each bag. Drop 1 or 2 thyme sprigs, then vacuum-seal the bag. You can use a vacuum sealer or a hand pump. 4 Lower the bags into the heated water bath and set the timer for 1 hour. Add weight to keep the carrots under the water if necessary. 5 Once the carrots are done, remove the sous vide bags from the water batch and transfer the carrots onto a serving plate. 6 For finishing, sprinkle smoked paprika, ground cumin, freshly groud black pepper, and salt flakes, and garnish with thyme leaves.

About

Sous vide carrots cooked in butter, honey and infused with fresh thyme, then boldly finished with smoked paprika, ground cumin, and freshly ground black pepper.