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    You are in: Home / Recipes / Carrots - Sous Vide Style Recipe
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    Carrots - Sous Vide Style

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 10 mins

    10 mins

    2 hrs

    Chicagoland Chef du Jour's Note:

    This is so simple but remarkably tasty. Cooking at the desired temperature of 185°F results in the perfect texture. You will need a vacuum sealing system & a Sous Vide cooking system. We have made this recipe several times and there is just something about it that keeps us coming back for more. You can make several packets ahead of time and save for future use.

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    Ingredients:

    Servings:

    Units: US | Metric

    • 4 large carrots, any size will do, peeled, cut into chunks on the diagonal
    • 1 tablespoon butter
    • 1 teaspoon chopped parsley
    • salt, to taste
    • pepper, to taste

    Directions:

    1. 1
      Bring your Sous Vide water temperature to 185°F.
    2. 2
      Prepare carrots, cut them on a diagonal into chunks.
    3. 3
      Place carrots in a vacuum seal bag with butter, parsley (can omit), salt and pepper. Arrange the carrots in a single layer.
    4. 4
      Seal the pouch removing all the air.
    5. 5
      Place in your Sous Vide for 2 hours, no longer than 4 hours. If you use more carrots, cooking time will not change. If you use smaller carrots your cooking time may fall between 1-2 hours. Baby carrots, 45 minutes.

    Ratings & Reviews:

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    Nutritional Facts for Carrots - Sous Vide Style

    Serving Size: 1 (151 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 110.1
     
    Calories from Fat 54
    49%
    Total Fat 6.1 g
    9%
    Saturated Fat 3.7 g
    18%
    Cholesterol 15.2 mg
    5%
    Sodium 150.4 mg
    6%
    Total Carbohydrate 13.8 g
    4%
    Dietary Fiber 4.0 g
    16%
    Sugars 6.8 g
    27%
    Protein 1.4 g
    2%

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