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Butter Poached Honey-Glazed Carrots

Butter Poached Honey-Glazed Carrots.

Total Time: 85 mins (Prep: 5 mins, Cook: 75 mins, Finishing: 5 mins)

 

 

Serves: 4

  

Vegetarian with Vegan Options

Table of Contents

Inspiration

The bright colors of sous vide vegetables are never more present than with sous vide carrots. They keep their shape, firmness, nutrients, and of course, their striking orange color. This is another one of my childhood favorites. My whole family had a serious love for carrots, including our dog Mandy. This is an essay recipe that should keep the whole family interested in clearing their plate of all things vegetable.

Ingredients

  • 1 pound carrots, peeled and trimmed
  • 3 tablespoons unsalted butter
  • 2-3 tablespoons honey
  • 1 teaspoon extra-virgin olive oil
  • 1 teaspoon kosher sale
  • 1 teaspoon freshly ground black pepper
  • 1 tablespoon chopped oregano

SPICY TIP:
I prepared this with chilli infused honey and mint instead of oregano.

PLANT-BASED OPTION:
Use a butter alternative and swap the honey for maple syrup.

Preparations

  1. Set the sous vide circulator to 185ºF (85ºC).
  2. Place the carrots, butter, honey, olive oil, salt, and pepper in a food-safe bag and seal using your vacuum sealer or the water displacement method. Place the sealed bag in the water bath and cook for 1 hour.
  3. Heat a cast iron pan over medium-high heat, pour the entire contents of the bag into the pan, and cook until the liquid begins to turn into a glaze, about 5 minutes. 
  4. Add the oregano to the pan and mix quickly before serving.

Tips

  • Try experimenting with infused oils or flavored honeys for exciting new taste combinations.
  • Swap out the oregano for another herb such as rosemary, thyme or chervil.
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Carey

Husband, father, and fiercely loyal, Carey would give you the shirt off his own back. His skills are seemingly endless; publisher author, painter, writer, and consultant, if there's something you need, he can get it for you.

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