Butter-Poached Carrots with Thyme
Back to Root Vegetables (Carrots, Potatoes)
Last updated
- Prep
- 10 min
- Cook
- 60–90 minutes
- Yield
- 4 servings
Side Dishcarrotsbutter poachedthymeside dish
Ingredients
- 1 1/2 lb carrots, peeled and cut into evenly sized pieces no thicker than 1 inch
- 4 tbsp unsalted butter, cut into pieces
- 2 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 6 sprigs fresh thyme
- 3 cloves garlic, smashed
- 1 tsp sugar
- 2 tbsp chopped fresh parsley
- 1 tsp fresh lemon juice
- Flaky salt, for serving
Method
Prepare
- Wash the carrots under running water before peeling and cutting them, then dry them with a clean towel.
- Cut the carrots into evenly sized pieces no thicker than 1 inch so they match the recommendation's piece-size condition.
- Arrange the carrots in one flat layer in a food-safe pouch with the butter, kosher salt, black pepper, thyme, garlic, and sugar. Seal without stacking the pieces into a thicker mass.
Cook
- Set the water bath to 183°–185°F.
- Cook for 60–90 minutes for standard 1-inch pieces.
Finish
- Move directly from the bath to the finish when the cook time ends. Transfer the hot carrots to a serving dish and discard the thyme sprigs and garlic.
- Spoon 2 to 3 tablespoons of the thyme butter from the pouch over the carrots and toss gently with the parsley and lemon juice.
Serve
- Finish with flaky salt and serve immediately.
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