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Sous Vide Butter Poached Carrots

Learn how to cook carrots via sous vide
Prep Time 5 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 35 minutes
Servings 6 people
Author Eric Samuelson

Ingredients

  • 3 pound unpeeled carrots cut on the bias to ½ to ¾ of an inch
  • 1 stick salted or unsalted butter cubed
  • kosher salt to taste
  • 1-2 tbsp freshly chopped herbs (see notes) optional

Instructions

  • Cut carrots into ½-3/4 inch slices on the bias
  • Cut the butter into cubes
  • Add the carrots and butter to a bag. Vacuum seal.
  • Set your immersion circulator to 183 degrees for 1 hour 30 minutes.
  • Add carrots once the water has come to temperature.
  • If floating, add something heavy to keep the bag submerged.
  • Once the time is up, remove the carrots with a pair of tongs.
  • Serve immediately or add the carrots and butter to a skillet over medium high heat. Cook until the edges of the carrots are browned.

Notes

I found that I didn't notice the difference if I didn't peel the carrots, so I don't peel them.
If you wish to add fresh herbs are some suggestions