Sous Vide Rainbow Carrots with Buttery Honey Glaze
Learn how to tenderize and elevate the flavors of various vegetables with our step-by-step sous vide recipe featuring a buttery honey glaze
RECIPIES
Francesco Feston
10/13/20231 min read
This recipe offers a delightful twist on sous vide cooking, transforming tough root vegetables into incredibly tender delights. It enhances the natural sweetness of rainbow carrots with a luscious honey glaze. For a more health-conscious approach, opt for grass-fed butter and raw honey.
Ingredients:
For the Sous Vide Rainbow Carrots
- 8 to 12 rainbow carrots, peeled and cut into 3-inch sticks (76mm)
- 2 tablespoons of butter (30ml)
- 2 teaspoons of honey (10ml)
To Assemble
- 1 lemon
- Additional honey
- Coarse sea salt
Instructions:
1. Begin by preheating the water bath to 183°F (83.9°C).
2. Place all the ingredients into a sous vide bag, ensuring that the bag's thickness remains under 1 inch (25mm) for even cooking, and seal it.
3. Submerge the bag in the water bath and cook for 45 to 60 minutes, or until the carrots become tender.