Ingredients

The following ingredients have 6 Servings
  • 1 pound whole carrots
  • 1 tablespoon maple syrup
  • 1 tablespoon unsalted butter
  • 1 tablespoon coarse Dijon mustard
  • 1/4 teaspoon black pepper
  • 1 teaspoon salt

Instruction

  • Heat a sous vide water bath to 184F degrees.
  • Wash the carrots and place them in a vacuum seal or zip lock freezer bag and add the remaining ingredients. (Try to spread the ingredients over the carrots as much as possible while in the bag).
  • Use a vacuum sealer to vacuum seal the bag, or use the water displacement method described above if using a freezer bag.
  • Cook the carrots 1 hour for firm, 1 1/2 hours for slightly soft, and 2 hours for very soft.
  • Remove the bag from the water bath and transfer the carrots and the cooking liquid to a heated skillet.
  • Cook the carrots on medium high heat until they start to caramelize on the outside, about 3-5 minutes.
  • Remove from the skillet and serve.