I had wanted to try this Sous Vide baby carrots recipe for a long time, but I kept getting sidetracked and either not having fresh carrots on hand or forgetting about them until the meat was almost done cooking.
Finally It Was Time To Make Sous Vide Carrots In A Honey Butter Sauce
I finally bought a bundle of rainbow carrots, that were not exactly baby carrots, they were pretty small for the most part and decided I was going to get the recipe made – one way or the other.
It’s not that making the Sous Vide baby carrots in a honey butter sauce is hard – or even time consuming.
The problem was not being able to cook the carrots at the same time as the meat.
When it is almost time for the meat to be done, remove the carrots from the bag and heat them in a skillet or in the oven to brown them.
While I cannot say how potatoes taste made this way, I can say it worked fine for the carrots and I am pretty sure it would work well for green beans too.
Here is my Sous Vide baby carrots in a honey butter sauce recipe.
- 1 pound rainbow carrots
- 3 Tablespoons butter
- 1 Tablespoon raw honey
- Fill the Sous Vide Pan with water almost up to the fill line. Remember to leave enough room so when you add the carrots it does not end up having too much water in the pot.
- Set the Sous Vide temperature to 183 degrees Fahrenheit and let the water heat on its own.
- Wash the carrots making sure to remove the tops and the very ends of the carrots.
- Then cut the carrots into pieces that are approximately two inches long.
- Place the carrots inside a vacuum seal bag.
- Add the honey and the butter to the vacuum seal bag.
- Press as much air out of the vacuum seal bag as possible, then give it a quick zip to seal it.
- Now use your vacuum sealing machine or hand vacuum sealer to remove the air from inside the bag.
- Wait until the Sous Vide Machine has reached 183 degrees Fahrenheit, then carefully place the vacuum sealed bag of carrots into the water bath making sure to weight them down so they remain under water.
- Leave them submerged in the water for one hour.
- When the hour is up, remove the vacuum sealed bag of carrots, dry it off and refrigerate it until it is time to eat, unless you are ready to eat the carrots immediately.
- When you are ready to serve the carrots, drain off any extra liquid in the bag, then put the carrots on a cast iron skillet – or you can use the lid of a cast iron skillet – and cook them over medium high heat until they turn slightly brown. This takes 5 to 6 minutes.
- Serve them immediately.
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Final Thoughts About The Sous Vide Baby Carrots In A Honey Butter Sauce
These Sous Vide baby carrots were tender and sweet.
I do recommend trying to find smaller carrots if you can.
The larger tops were still good, but not quite as good as the smaller parts of the carrots.
Give this recipe a try and leave your thoughts in the comments below.
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