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madbakerLast week's Resolution Recipe which I made but forgot to post: Sous Vide Glazed Carrots.
1 lb (true) baby carrots, peeled or scrubbed, or 1 lb medium carrots, peeled and cut in 1" chunks (We did the latter)
2 Tbsp unsalted butter
1 Tbsp sugar
salt and pepper
no garlic (Ha! I used... more.)
1 Tbsp chopped parsley for garnish
Set recirculator in its water bath and heat to 183 F. Place carrots, butter, sugar, and salt and pepper (and garlic) in a vacuum bag. Seal. Cook for an hour, until tender. At this point carrots can be stored in the fridge for up to one week.
Empty entire contents of bag into a heavy 12" skillet. Cook over high heat, stirring constantly, for about 2 minutes until the liquid has reduced to a shiny glaze. Season with more salt and pepper if needed, stir in parsley, and serve. If the glaze breaks and turns greasy, add water a tsp at a time, shaking pan to re-form glaze.
What worked: We were a little skeptical that this would be over-sweet. It wasn't. Delicious and a good way to use up a lot of CSA carrots. I added one minced clove of garlic, which was enough to impart some savory.
What didn't: Whole true baby carrots would be more attractive.
Will I make it again? Absotively.
1 lb (true) baby carrots, peeled or scrubbed, or 1 lb medium carrots, peeled and cut in 1" chunks (We did the latter)
2 Tbsp unsalted butter
1 Tbsp sugar
salt and pepper
no garlic (Ha! I used... more.)
1 Tbsp chopped parsley for garnish
Set recirculator in its water bath and heat to 183 F. Place carrots, butter, sugar, and salt and pepper (and garlic) in a vacuum bag. Seal. Cook for an hour, until tender. At this point carrots can be stored in the fridge for up to one week.
Empty entire contents of bag into a heavy 12" skillet. Cook over high heat, stirring constantly, for about 2 minutes until the liquid has reduced to a shiny glaze. Season with more salt and pepper if needed, stir in parsley, and serve. If the glaze breaks and turns greasy, add water a tsp at a time, shaking pan to re-form glaze.
What worked: We were a little skeptical that this would be over-sweet. It wasn't. Delicious and a good way to use up a lot of CSA carrots. I added one minced clove of garlic, which was enough to impart some savory.
What didn't: Whole true baby carrots would be more attractive.
Will I make it again? Absotively.
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Date: 2018-07-13 05:58 am (UTC)no subject
Date: 2018-07-13 01:54 pm (UTC)