Recipe

Glazed carrots

So to speak, a mandatory ride for everyone Sous-Vide enthusiast. A little sweet for my taste, but with an ideal consistency and a beautiful bright color.

 We need:

• half a kilo of carrots; leave small ones whole and cut larger ones into pieces
• 2 tablespoons of butter
• 1 teaspoon of granulated sugar
• salt
• black pepper
• parsley

Put all the ingredients in a bag and seal it. We cook in Sous-Vide devices at a temperature of 83 °C for about an hour. Place the entire contents of the bag on a heated pan and fry, stirring constantly, until the liquid is reduced to a shiny glaze (approx. 2 minutes).