Recipe: Sous vide glazed carrots

Type: Side dish

0.5 kg carrots, cut to chunks
2 tbsp butter
1 tbsp sugar
Black pepper
Chopped parsley

Sous vide: 84°C

Seal the carrots, butter, sugar and salt in a sous vide bag. Cook for 1 hour.

Pour the contents of the bag in a frying pan and reduce for 2-3 min over medium heat, constantly stirring. Season with salt, pepper and chopped parsley. Serve warm.

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