Honey-glazed Carrots
By Sansaire
Honey-glazed Carrots
By Sansaire
- 16 young carrots, peeled
- ¼ cup unsalted butter, cubed
- 2 tbsp honey
- ½ tsp cinnamon
- ¼ cup roasted hazelnuts, coarsely chopped
- ¼ cup Greek yogurt or crème fraîche (optional)
- Flaky sea salt to taste
- Fresh herbs, chopped for garnishment
Choose a container large enough to hold your food, with plenty of room for the water to circulate. Attach the Sansaire to the side of the container using the clamp and add water until the level is above the minimum fill line but below the maximum fill line. Remember that the water level will rise when you add your food.
Plug in and turn on your immersion circulator, turning the silver temperature ring above the display to 185 degrees. Wait until the target water temperature has been achieved before starting to cook.
Place the carrots, butter, honey and cinnamon into a Ziploc bag, or divide into multiple bags so the carrots fit into a single layer. With the top of the Ziploc bag open, carefully submerge the bag into the bottom of the water bath, without allowing any water into the bag itself. The pressure of the water circulating around the outside of the bag will push any air out of the bag and form a seal around the carrots. Using the side of the water container, carefully seal the bag and leave the carrots to cook in the water until tender, 45 minutes.
To Serve: Optionally, spread a thin layer of greek yogurt or crème fraîche onto your serving plates. Using tongs, carefully remove the carrots from the Ziploc bag and place atop the yogurt. Drizzle the liquid contents of the bag over the carrots. Finish with a sprinkle of chopped, roasted hazelnuts and flaky sea salt.
Plug in and turn on your immersion circulator, turning the silver temperature ring above the display to 185 degrees. Wait until the target water temperature has been achieved before starting to cook.
Place the carrots, butter, honey and cinnamon into a Ziploc bag, or divide into multiple bags so the carrots fit into a single layer. With the top of the Ziploc bag open, carefully submerge the bag into the bottom of the water bath, without allowing any water into the bag itself. The pressure of the water circulating around the outside of the bag will push any air out of the bag and form a seal around the carrots. Using the side of the water container, carefully seal the bag and leave the carrots to cook in the water until tender, 45 minutes.
To Serve: Optionally, spread a thin layer of greek yogurt or crème fraîche onto your serving plates. Using tongs, carefully remove the carrots from the Ziploc bag and place atop the yogurt. Drizzle the liquid contents of the bag over the carrots. Finish with a sprinkle of chopped, roasted hazelnuts and flaky sea salt.