10 Days of Sous Vide: Cooking Vegetables Sous Vide & Sous Vide Carrots (Day 7)

21 August 2016

It’s now day 7 of the 10 Days of Sous Vide series!  In our last post, the topic was how to get a perfect “pan” sauce from sous vide “drippings”.  Today the topic is all about cooking vegetables sous vide, including a recipe for beautiful sous vide carrots.

There are three items that come to mind when one thinks about sous vide.  Steak, salmon, and eggs.  And, indeed, those three are the best dishes to start with to see the power of precision cooking.  However, if I told you that you should add vegetables to that list, what would you think?

The benefit of precision for vegetables

While vegetables don’t necessarily excite omnivores as much as proteins, they shouldn’t be neglected.  One of the reasons they’re not as exciting is that they’re not usually executed with as much care.  In fact, most of the time we’re trying to cover them up with sauces, dressings, or by mixing them with something we consider more appetizing.  Take for example the traditional glazed carrot recipe; mixed with sugar and fats, this dish usually tastes less like carrot and more like a dessert.  The sous vide glazed carrot, however, needs no additional sugars.

Blanched vegetables–while crisp–usually lose their flavor.  Boiled vegetables suffer both from loss of flavor and they’re disgustingly mushy.  Loss of flavor also means loss of nutrients.  With sous vide, you keep the flavor, the texture, and the nutrients, not to mention a beautiful color.

Rainbow Carrots-2

Chopped carrots, before glaze

Sous Vide Carrots

We were in the market the other day when we came across a new section for locally grown produce.  There I fell in love with a bag of heirloom carrots.  They were so colorful and seemed to beg for the sous vide treatment.

This recipe is simple, beautiful, and incredibly healthy.

Rainbow Carrots-1

Locally grown heirloom carrots

sous vide carrots

I’m crazy for the way these plate. The purple sous vide carrots are almost too pretty to eat. (Pre-Glaze)

Print Recipe
Glazed Carrots
Sous Vide instructions adapted from Chef Steps.
Votes: 1
Rating: 5
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Course Sides
Cuisine Shabbat, Vegan, Weeknight
Prep Time 10 minutes
Cook Time 20 minutes
Servings
Vitamin A Lovers
Ingredients
Course Sides
Cuisine Shabbat, Vegan, Weeknight
Prep Time 10 minutes
Cook Time 20 minutes
Servings
Vitamin A Lovers
Ingredients
Votes: 1
Rating: 5
You:
Rate this recipe!
Add to Shopping List
This recipe is in your Shopping List
Instructions
For sous vide
  1. Preheat sous vide to 90 °C / 194 °F
  2. Peel carrots (you can skip this step if you prefer the nutrients of carrot skins)
  3. Package in vacuum bags with a little olive oil to prevent carrots from sticking. If you're using heirloom carrots, you'll want to bag by color to keep the colors from bleeding
  4. Submerge the bag(s) and cook for 15-20 minutes
For roasting
  1. Preheat oven to 204 °C / 400 °F
  2. Toss with olive oil and spread in one layer layer on a sheet pan (if some carrots are larger than others, cut them lengthwise)
  3. Roast for 20 minutes until tender
To glaze
  1. Remove carrots and chop as desired.
  2. In a skillet over medium-low heat, either melt butter or heat olive oil. Add thyme and warm until fragrant.
  3. Add carrots to skillet and toss until covered and carmelized.
glazed sous vide carrots

Post-Glaze

Flowers-1

Beautiful birthday flowers from the fiancé

In this post, we discussed cooking vegetables sous vide and shared a recipe for sous vide carrots.  In our next post, we’ll talk about how you can use sous vide to elevate your sauces and condiments.  We’ll also share a salmon with hollandaise recipe. 

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