Most of us like eating carrots raw or when cooked. When we include carrots in our diets regularly, we get to enjoy numerous health benefits. One significant advantage of carrots is that they improve our eyesight. They contain large amounts of beta-carotene that the body then converts to vitamin A keeping the eyes healthy. Beta-carotene offers the eyes with protection from the sun and lowers the chances of getting cataracts together with other eye-related problems. In addition, carrots help to boost the immune system, and since they contain vitamin C and their high fiber content can help relieve constipation especially when eaten raw. Research also shows that carrots contain antioxidants (carotenoids and anthocyanins), which help to fight harmful cancer-causing free radicals present in the body.
The history of carrots dates to around 900AD in Afghanistan. For many years, traders would carry carrot seeds from the region and sell them in other continents, including Africa, Asia, and Arabia. During these early days, carrots could only be found in various colors, including black, white, red as well as purple. Carrots were also grown in Egypt, Ancient Rome, and Ancient Greek during the civilization era. Early carrots were mostly used as medicine and were not sweet tasting. Romans would eat them raw and even cook them using different herbs together with olive oil. It was much later around the 15th and 16th centuries that the sweet orange carrots were developed in Europe.
There are various ways that you can cook carrots, including boiling, baking, and steaming. Cooking carrots using traditional methods may sometimes cause it not to have the desired level of tenderness and flavor. For example, when boiling can cause them to be too soft and mushy. Oven roasting can cause carrots to become mushy quite quickly as their fiber becomes too softened and even worse become overcooked. On the other hand, blanching carrots tends to dilute the natural sugars present. In this light, cooking carrots using the sous vide method is usually a great alternative.
Here is an amazing sous vide carrot recipe for your next meal:
- A pound of baby carrots (you can peel them and cook them as a whole). If you plan to use larger carrots, cut them into 2.5 centimeter slices.
- Freshly ground Black pepper
- Two tablespoons of butter
- The first step is to set your sous to vide cooker to the ideal cooking temperature, which is 83.9 C/183 F, which will cook the carrots slowly to perfection. At this temperature, the carrots will achieve a soft texture and a rich flavor.
- In a sous vide bag, place your sliced carrots. Add in the butter, salt, as well as a pinch of black pepper. Alternatively, you may use a zip lock bag for this, but it is good to note that the seams may break when the temperature gets too high.
- To ensure the bag is sealed adequately, you can use an ideal sous bag vacuum sealer. Alternatively, if you do not have access to a sous vide bag vacuum sealer, you may use the displacement method to get rid of all the air within the bag. When the water reaches the correct temperature, put the sealed bag inside your water bath.
- Set the timer on your sous to vide machine to one hour and allow the carrots to cook slowly. If your carrots are slim and slender, you may need to prepare them for about 20 to 30 minutes
- When the cooking time elapses, take the bag out of the water bath and transfer the carrots on a dish.
- Put the carrots on a skillet that is on medium heat. Stir the carrots until they acquire a caramelized look. You will also notice that the liquid will reduce and a shiny glaze will appear on the carrots. Keep tossing them on the skillet for ten minutes. This makes them cook in their juices and gain more flavor. In case the glaze breaks and the carrots become greasy, you can add water (one teaspoon is recommended) and try moving the pan around until the glaze comes back.
- As you glaze, you can add some of your favorite herbs to give the carrots and extra sweet flavor and then serve.
- If you do not plan to serve the carrots immediately, you can store them away in the fridge when inside the bag for up to one week. You can then reheat them and use them as a quick side dish. If you like, you can add them into other dishes such as soups, salads, as well as pasta for a quick meal.
Pro Tip 1 – To give the carrots a more irresistible taste, you can season with bay leaves, cinnamon, honey, orange juice, and parsley. You may also top the carrots with thyme for a different taste. If you prefer the carrots to be crunchy, sous vide them for about 15 to twenty minutes.
Pro Tip 2 – Carrots usually generate gases when they are cooking, making the sous bag to float when the on top of the water bath. To counter this issue, open the bag and add in a few spoons to get them submerged in the water for them to cook properly.
We are sure you will love sous vide carrots thanks to their incredible flavor and texture. You will find cooking sous vide carrots super easy, even if you are a novice cook. Sous vide carrots can make a fantastic everyday meal or a holiday dinner meal. You can also use rainbow carrots to give your meal and dash of color. Have theses delicious carrots as a side dish to your perfectly cooked Sous Vide Ribeye !