Ultimate Sous Vide Carrots Guide

Sous Vide Carrots – A Perfect Dinner Recipe

sous vide carrots

Sous vide, that is one of those fancy words you hear on television. What does it actually mean? The term is French, and it means “under vacuum.” It is not the cleaning kind of vacuum, the void kind. So, really it refers to cooking an item in a bag that is devoid of air. This bag is then submerged in water. It is really quite simple. Generally, this is done in a sous vide cooker to ensure proper temperature and cooking times. Cooking sous vide takes longer than conventional methods but requires no supervision or maintenance. You can’t accidentally burn food using the sous vide method.

Why Sous Vide Carrots?

Not all vegetables are good sous vide. Harder, crunchier vegetables hold up better. Carrots and other root vegetables come out amazingly. There are several reasons to cook an item sous vide. The main reason to choose this method is enhanced flavor and texture. Since the bag is sealed, no flavor or moisture can escape. The carrots just taste more carroty. Plus, more nutrients stay in your food. They also retain their vibrant color. You can toss the carrots in a skillet after they have cooked, to brown them. Or dump them straight onto your plate.

How to Sous Vide Carrots

To sous vide carrots, set the temperature on the sous vide cooker to 183 degrees F. Decide on the flavor profile you like. For example, put a little butter, salt and sugar in the bag with the carrots. You could also spice it up with harissa and butter. Place the carrots and the desired spices in a bag and seal the bag per the manufacturer’s instructions. The carrots would cook for about forty-five minutes. The beauty of sous vide carrots is that you don’t have to wonder if they are ready. They will always be perfectly done. Your carrots will never be raw on the inside and mushy on the outside. The sous vide method ensures that your food will be cooked evenly throughout. Now you are free to cook the rest of the meal or simply relax.

More Ideas

Most people prefer to use baby or young carrots rather than the super large, woody ones. The size or number of carrots doesn’t affect temperature or cook times, just the presentation and flavor. You can add a bay leaf, cinnamon, honey or orange juice. If you like your carrots crunchy, you can try cooking them for thirty minutes instead of forty-five. If you don’t have a vacuum sealer, you can use a Ziploc bag. If you like to make meals ahead of time, you can sous vide your carrots and leave them in the bag in the fridge for two to three days.

Whether you are an expert or novice cook, you can sous vide carrots. You will be amazed at the difference in texture and flavor. Plus, it is fun to try something new.