Sous-Vide-Que Charred Carrots Recipe

"The only time to eat diet food is while you’re waiting for the steak to cook."Julia Child

Growing up, I couldn’t stand eating carrots. After all, my only experience with them was the occasional scoop of soft and flavorless steamed carrot coins served by the cafeteria lunch lady at school.

Later in life, however, I discovered the magic of fresh vegetables, including just how bright and vibrant the flavors can be when the vegetables are not steamed, frozen or canned.

Unlike many soft vegetables, cooking whole carrots on the grill can be a real challenge. Cooked carrots often taste best when heated just enough to become slightly tender yet still a bit crisp or crisp-tender. The Sous-Vide-Que method of cooking helps give cooked carrots just the right snap.

While meat proteins cook and transform at water bath temperatures between 131°F (steak) and 167°F (dark meat chicken), carrots require temperatures in the 185°F range and a total cooking time of at least one hour, depending on the thickness of the carrots. Once the sous vide bath is complete, hit the grill for a quick char and carrots will never disappoint you again!

Charred Sous-Vide-Que Carrots

Makes. 4 to 6 servings

Takes. 1 hour to sous vide, approximately 5 minutes to grill.

Special tools. Sous vide immersion circulator. One gallon sealable freezer bags.

Ingredients

2 pounds rainbow carrots

4 tablespoons unsalted butter

4 fresh sage leaves

4 sprigs fresh rosemary

Extra virgin olive oil

Coarse sea salt

Method

1) Prep. Prepare a sous vide immersion circulator, such as Joule by ChefSteps, according to the manufacturer's instructions and set the water temperature for 185°F.

2) Peel the carrots. Place the purple, red, and orange carrots into one zipper freezer bag then place the yellow and white carrots in a second bag in order to keep the darker colored carrots from staining the lighter ones. Divide the butter, sage, and rosemary between the two bags. Carefully submerge the bags in the water bath until most of the air has been removed and then seal the bags. Once the bags are submerged, cook for one hour.

Sous Vide Carrots

 

3) Fire up. Prepare a grill for medium high heat cooking.

4) Cook. Once the grill is ready, remove the carrots from the bags and place on the hot side of the grill. Grill until lightly charred, four to five minutes.

Grilling Sous Vide Carrots

5) Serve. Remove carrots from the grill and plate. Drizzle with olive oil and sprinkle with coarse sea salt before serving.

Charred Sous Vide Carrots

 

Charred Sous-Vide-Que Carrots

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