User Manual

SOUS VIDE HONEY
GLAZED CARROTS
INGREDIENTS
• 1 lb. baby whole carrots,
washed and peeled
• 2 tablespoons butter,
unsalted
Vegetable
1 hour
185°F (85°C)
Serves 4
• 2 tablespoons honey
• Salt & pepper, as needed
• 1 tablespoon parsley,
chopped
METHOD
Place carrots, butter, and honey into a vacuumed seal bag.
If using a ziplock bag, use displacement method mentioned
on page 2.
Fill the Sousvant with water and set to 185°F (85°C). Place
sealed bag in the water bath and let it cook for about 1 hour.
You may store the carrots in the fridge for up to 1 week.
 Toehancetheavors,cookthecarrotsandtheliquidsinthe
bag on the stove over high heat, until liquid is reduced to
a glaze. Season with salt, pepper, and parsley. Plate and serve!
1
2
3
*Notes
Vegetables are tougher than meat, so they need to be cooked at a higher
temperature. Meat are typically cook between 122°F (50°C) and 149°F (65°C),
while vegetables require a much higher temperatures between 176°F (80°C)
and 190°F (88°C).
6