Thomas Keller’s Sous Vide Carrots
DIFFICULTY
Hard
PREP TIME
2 Hours (including 30 mins to heat sous vide)
COOK TIME
15 Mins (in skillet)
Thomas Keller’s sous vide carrots completely exceeded expectations—they came out perfectly tender, silky, and packed with flavor. The process is simple and very consistent, making it easy to recreate the same restaurant-quality result every time. While the sous vide takes a bit to heat up, it’s hands-off and easy to work around. My friends even said they were the best carrots they’ve ever had!
Ingredients
500 grams of carrots
15 grams of sugar
5 grams of salt
50 grams of butter
HELPFUL TIPS
I cooked baby potatoes in the same container and therefore wanted them to cook at the same temperature.
Check on the carrots around 75 mins. and alternatively to speed up the process, you can cook longer in the cast iron skillet and decrease the time in the sous vide.
Instructions
Prepare a water bath with an immersion circulator set to 185°F (This will take some time to heat up, so plan accordingly).
Place all of the ingredients in ziplock bag/vacuum sealer bag and mix before sealing in the bag. Place bag into the 185°F water bath/sous vide container.
Cook the carrots for 90 minutes, or until tender.
Pour the contents into a cast iron and cook over medium-high heat until the liquid has mostly evaporated and the carrots are glazed.
Adopted by Thomas Keller
