Ingredients
- •1.5 lbs carrots, peeled and cut into 2-inch batons
- •4 tbsp unsalted butter, cut into pieces
- •2 tsp kosher salt
- •¼ tsp black pepper
- •6 sprigs fresh thyme
- •3 cloves garlic, smashed
- •1 tsp sugar
- •2 tbsp fresh parsley, chopped
- •1 tsp lemon juice
- •Flaky sea salt for finishing
Instructions
Cut carrots into uniform 2-inch long batons for even cooking
Place carrots in vacuum-seal bag or large zip-top bag
Add butter pieces, kosher salt, black pepper, thyme sprigs, smashed garlic, and sugar
Remove air using vacuum sealer or water displacement method and seal
Preheat sous vide water bath to 184°F (84°C)
Submerge sealed bag in water bath, ensuring carrots are fully submerged
Cook for 75 min until carrots are tender with slight resistance
When cook time is complete, remove carrots from bag
Strain and reserve the butter-thyme poaching liquid, discard thyme sprigs and garlic
Transfer carrots to a serving dish
Drizzle with 2–3 tablespoons of the reserved butter poaching liquid
Toss gently to coat carrots evenly
Sprinkle with fresh chopped parsley and lemon juice
Finish with flaky sea salt
Serve warm
Notes
- •The butter poaching liquid is liquid gold - save any extra for drizzling over other vegetables
- •Cutting carrots into uniform batons ensures even cooking and elegant presentation
- •These pair beautifully with roasted meats, especially lamb or beef
- •Can be made ahead and reheated gently in the butter sauce