Sous Vide Frozen Beans and Carrots
Take frozen green & wax beans and carrots and turn them into a delicious side dish in your sous vide water bath.
Servings 3 servings
Equipment
- immersion circulator (sous vide machine or Instant Pot with sous vide function)
Ingredients
- 10-12 ounce bag frozen beans & carrots
- 4 tbsp butter
- kosher salt to taste
- black pepper to taste
- ¼ tsp dill seed optional
- ¼ tsp fennel seed optional
Instructions
- Start your water bath. Set it to 183 degrees for 30 minutes or 45 minutes if you want softer vegetables.
- Add veggies and cold butter to a sous vide bag. Add salt and pepper to taste. If using dill or fennel seed add that now too.
- Try to get the vegetables as flat as you can in a single layer and then seal with a vacuum sealer. If you don't have one use the water displacement method.
- Add to water bath once it has recached temperature. If the bag floats, use something heavy like a small pot to keep it submerged. Make sure you don't pass the max fill line for your sous vide machine.
- Remove veggies from water bath when done with a pair of tongs. Serve immediately.