#Sous Vide

Tangerine And Honey Glazed Carrots Recipe

Name: Tangerine And Honey Glazed Carrots Recipe
Prep time: 10 min
Total time: 10 min
Yield: 4
Cuisine: Side,Vegetables
Ingredients: 1 teaspoon ginger, finely grated; 1 tablespoon honey; Juice and zest from 1 tangerine (or a small orange); 2 sprigs fresh thyme; 12oz (350g/1 bunch) carrots, trimmed into equally-sized pieces; 2 tablespoons butter or olive oil; A pinch of ground cumin (optional); Salt and freshly ground black pepper

Category:Side,Vegetables

Serving:4-6

Cook Time:1-2 hour

Prep Time:10 minutes

Author:Almina D

Calories: 90

Etiketler: Easy, Side, Vegetables, Mediterranean, Vegetable Recipes

Tangerine And Honey Glazed Carrots Recipe

These delicious sous vide-cooked carrots retain their vivid color and are infused with flavor. Serve them as a side dish or enjoy on their own as a snack. They are also excellent added to salads and will count towards your five-a day.

Recipe Type: Side, Easy, Vegetables
Cuisine: Mediterranean

Malzemeler

1 teaspoon ginger, finely grated
1 tablespoon honey
Juice and zest from 1 tangerine (or a small orange)
2 sprigs fresh thyme
12oz (350g/1 bunch) carrots, trimmed into equally-sized pieces
2 tablespoons butter or olive oil
A pinch of ground cumin (optional)
Salt and freshly ground black pepper

Yönergeler

Insert your Saki Sous Vide Cooker into a pot (or another sous-vide -friendly container); fill the pot with water between the MIN and MAX marks and set the temperature to 179°/82°C.
While the water is heating, in a large bowl, whisk together ginger, honey, tangerine juice and zest. Add carrots and toss to coat; season to taste and transfer with all the juices to a freezer zip-lock bag (or use a vacuum-sealing bag).
Once the water temperature is reached, submerge the bag into the water. If using zip-lock bags, remove the air with the water displacement method by slowly inserting the bag into the water, then sealing. You may clip the bag onto the side of the container. If necessary, add 2 heavy dessert spoons to the bag to prevent the carrots from floating. Set the time to 1 hour and 15 minutes.
When the time is up, remove the bag from the water and check the carrots for doneness. If needed, return to the pot and cook for additional 15-30 minutes.
Heat the butter in a skillet over a medium heat, add cumin (if using) and the carrots with any remaining juices; sauté, turning occasionally until nicely glazed, 2-3 minutes. Do not overcook as the carrots should retain some crispiness.
Transfer to a serving plate and remove and discard the thyme sprigs. Serve as desired.