Multi Cooker

Sous Vide Rosemary Carrots

Side Dish

Buttery and sweet, savory and herbaceous – these sous vide carrots are infused with rosemary and have a soft, supple texture. Make this all-star side dish with the sous vide setting on your multi cooker.

Servings 3
Preparation
Cooking

Ingredients

1 lbs. carrots, whole if they are small. If they are large – sliced into quarters, lengthwise
1 tbsp butter
½ tsp sugar
¼ tsp salt
½ tsp dried rosemary

Directions

Put all the ingredients in an airtight storage bag or vacuum seal pack. Take as much air out as possible or use a vacuum bag sealer, and seal it.
Place the bag in the inner pot of the multi-cooker and add water until you reach the MAX line.
Select the sous vide function and set the temperature to 180ºF. Set the timer to 1 hour and 40 minutes, and press start.
When the cooking is done, take the carrots out of the bag and serve.

RUSTIC CARROTS, REFINED FLAVORS

Rosemary is one of our favorite Mediterranean herbs. It imparts a homespun, comforting essence to these otherwise savory, sweet sous vide carrots. The finished side dish is as much about the impossibly tender texture as it is the flavor though. Seriously, the cooked carrot’s pliant texture is a nod to a silky, buttery piece of lobster – even though it remains a humble root vegetable. And we can’t wait to show you how to achieve this marvel at home.

HOW TO GET RESTAURANT QUALITY CARROTS AT HOME

For supple carrots infused with savory, herby sweetness all the way through, we’re using the sous vide setting on the Tiger Multi Cooker with the inner pot filled with water. The Cookpot ensures that the water remains at a constant 180°F – and essentially bathes the exterior of the vacuum pack. The carrots inside the vacuum pack cook at that controlled temperature while absorbing the flavors of the salt, sugar, butter and rosemary into their core. Sous vide is a cooking technique restaurant chefs use to infuse big time flavors and create delicate texture. With the multi cooker, it’s so easy to do this at home!

SOUS VIDE TIPS AND RECIPE VARIATIONS

Remove as much air as possible from the vacuum pack (or airtight storage bag) before sealing. We use a vacuum bag sealer – but using sealable freezer-grade food storage bags works as well. Get as much air out as possible before sealing so the flavors effectively infuse into the carrots.
Keep small carrots whole – but slice large carrots. Thin carrots will have no trouble cooking through. But super large carrots should be halved, if not quartered (lengthwise) before using in the multicooker.
Experiment with different herbs. Rosemary is our herb of choice with carrots. But you can play around and try different combinations with confidence. Other options we’d recommend are thyme, oregano, tarragon or sage. Cracked black peppercorns would work too.