Since International Carrot Day is April 4th, I wanted to share a new recipe I’ve been developing using my sous vide and cast iron, plus revisit a couple of previous posts to help celebrate this carrot holiday!
I hadn’t really considered using my sous vide for carrots (or any veggies for that matter), but I’m so glad that I did. These honey glazed sous vide baby carrots have a wonderful texture – they’re tender but still snappy. Sous vide cooking reduces the risk of overcooking the carrots and helps retain their bright color and wonderful flavor, not to mention the nutrients, essential vitamins, minerals and antioxidants which are so good for your health. And these carrots are just plain good!
- ½ pound peeled whole baby carrots
- 1½ tablespoons butter, melted
- 2 teaspoons honey
- Kosher salt to taste
- Fresh ground pepper to taste
- Parsley flakes to taste
Preheat sous vide cooker to 183F. In a medium bowl, toss the carrots, butter, honey and salt until the carrots are nicely coated.
Place the carrots in a vacuum-sealed bag (or whatever type of bag you use to sous vide). Cook the carrots in the water bath for approximately an hour. The carrots can be stored in the fridge for up to a week, or in the freezer for up to 4 months.
When you are ready to serve the carrots, heat a cast iron skillet to high. Pour entire contents of the bag into the skillet and cook until the liquid has reduced to a yummy glaze, stirring constantly.
Season with salt and pepper to taste, and sprinkle with the parsley.
Don’t have a sous vide cooker? No worries! Here are a couple of previous carrot recipes posted on Kel’s Café.
Kel’s Honey and garlic roasted rainbow carrots is an easy and tasty side dish to a variety of meats, including ham, roasted chicken, pot roast, etc.
Mom’s marvelous marinated carrots, aka Copper Pennies, is a tangy cold salad that is wonderful as a side dish or can stand alone as meal on its own.
Whichever recipe you choose, have a happy International Carrot Day!
Eat, drink and be merry!