How To Make Sous Vide Carrots Recipe

The sous vide carrot is one of those items that, by itself, justify the purchase of a low-temperature cooker. Because of the low temperature, it is possible to leave it at its proper cooking temperature, enhancing the sugars and flavor of the carrot while keeping it crunchy. Nothing to do with that sad boiled carrot and pachucha that would be the sad accompaniment to a sad menu, come on.

We’ll give them an oriental twist by combining them with two staples of Japanese cuisine: soy sauce and mirin. Soy sauce is well-known, but mirin is not so much. It is a rice wine, a close relative of sake, but with less alcohol and a sweeter taste. Come on, a very tasty and sweet slightly soft vinegar that adds a different touch to all those dishes to which you would add a very tasty and sweet slightly soft vinegar.

Carrots are good for the eyes, and when served this way, they are even better. Let’s get started with the recipe.

sous vide carrots

Sous Vide Carrots

Yield: 1
Prep Time: 10 minutes
Cook Time: 40 minutes
Additional Time: 10 minutes
Total Time: 1 hour

This recipe is so simple that the title practically explains it. It's simple to "make the O with a joint," but it's still a fantastic recipe.

Ingredients

  • 1 bunch of carrots
  • 2 tablespoons of soy
  • 2 tablespoons mirin
  • Sunflower oil

Instructions

  1. The circulator is started at 85oC.
  2. Wash and peel the carrots thoroughly (if they are very small, skip the peeling).
  3. Put the carrots, soybeans, and mirin in a cooking bag.
  4. The packaging of the carrots with the liquid is now the critical point.
  5. We've already sealed the carrots. We immersed them in 85oC water for 45 minutes.
  6. We open the bag after 45 minutes and save the juices.
  7. We heat a frying pan over high heat, add a drizzle of sunflower oil, and brown the carrots for a few seconds.
  8. We turn down the heat, add the cooking juice, and reduce it slightly. We pour it over the carrots.
  9. We serve immediately, and if we have sesame seeds on hand, we sprinkle a handful on top.
  10. And... eeey - that's all folks! We eat with our eyes as well, and the color of these carrots is a feast in and of itself.

Notes

  • Make the bag larger than usual to allow for more reaction time when the liquid begins to rise.
  • While vacuuming, leave the bag hanging on the edge of the table to allow gravity to work in our favor.
  • Don't be a perfectionist and accept a less-than-perfect void. Seal the bag a few seconds sooner than you would if there was no liquid inside.
  • Prepare ahead of time by freezing the soy and mirin mixture into cubes.

Nutrition Information
Yield 4 Serving Size 1
Amount Per Serving Calories 53Total Fat 4gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 3gCholesterol 0mgSodium 7mgCarbohydrates 4gFiber 0gSugar 4gProtein 0g

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