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TANGERINE AND HONEY GLAZED CARROTS 

Yield: 4-6 servings

Prep Time: 10 minutes

Sous Vide Cooking Time: 1-2 hours

Recipe Type: Side, Easy, Vegetables

Cuisine:  Mediterranean  

Ingredients 

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. 

  • 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

    METHOD

    1

    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. 


    2

    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).



    3

    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.

    4

    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. 


    5

    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.  

    6

    Transfer to a serving plate and remove and discard the thyme sprigs. Serve as desired.





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