Glossy Glazed Carrots
By Joe
Source: Serious Eats — J. Kenji López-Alt, Sous Vide Glazed Carrots.
A sous vide glazed carrots recipe for 6 servings, written from a single tested source, with times and temperatures kept as the source set them.
Always check the labels of the products you use.
Method
- 1
Get started. Use a sous vide immersion circulator to heat a water bath to 85°C (84°C). Put carrots, butter, sugar, and kosher salt in a vacuum (1/2 teaspoon) bag and close according to manufacturer's instructions.
- 2
Step 2. Heat carrots in the water bath till fully tender, around 1 hour. Carrots can be stored in fridge for up to 1 week.
- 3
Cook. Empty whole contents of bag into a 30 cm, heavy-bottomed skillet and cook over a high flame, mixing the whole time, till liquid has reduced to a shiny glaze, around 2 minutes. Add water a teaspoon after another, shaking pan to re-form glaze if glaze breaks and turns greasy.
- 4
Finish. Taste and add salt if it needs it with salt and pepper, mix in parsley, and serve.
Storage
Keep covered in the fridge and use within a few days.
EU nutrition claims
- Source of fibre: 2.9 g fibre per 100 kcal (needs ≥ 1.5 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 45 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
2 g per serving
4 % of the 50 g daily maximum · 8 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 76 kcal |
| Protein | 0.8 g |
| Carbohydrate | 9.4 g |
| of which sugars | 5.6 g |
| of which free sugars | 2 g |
| Fat | 4.3 g |
| of which saturates | 2.6 g |
| Fibre | 2.2 g |
| Salt | 0.14 g |
Protein per 100 kcal
1.1 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
