The World's Most Carrot-y Carrots Date Added: 13 Dec 2017

Ingredients

<ul><li> 1 pound baby whole baby carrots, peeled or well-scrubbed, or 1 pound medium to large carrots, peeled and cut into 1-inch chunks </li>
<li> 2 tablespoons (30g) unsalted butter </li>
<li> 1 tablespoon (12g) granulated sugar </li>
<li> Kosher salt </li>
<li> Freshly ground black pepper </li>
<li> 1 tablespoon (15ml) chopped parsley (optional)</li></ul>

Cooking Instructions

Preheat sous-vide precision cooker to 183°F. Place carrots, butter, sugar, and 1/2 teaspoon kosher salt in a vacuum bag and seal according to manufacturer's instructions. Cook carrots in the water bath until fully tender, about 1 hour. At this point, carrots can be stored in refrigerator for up to 1 week. 
 
Empty entire contents of bag into a 12-inch, heavy-bottomed skillet and cook over high heat, stirring constantly, until liquid has reduced to a shiny glaze, about 2 minutes. Season to taste with salt and pepper, stir in parsley, and serve. If glaze breaks and turns greasy, add water a teaspoon at a time, shaking pan to re-form glaze.