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Minted Sous Vide Carrots with Balsamic Vinegar and Goat Cheese
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Easy but takes some timeSous Vide Carrots
The best sous vide vegetables are root vegetables. These sous vide carrots are fresh, rich and delicious. They are cooked at a relatively high sous vide temperature of 183 degrees F and then briefly sauteed in a pan to create a glaze. The prep is simple and you can ignore them for an hour while they hang out in the sous vide bath. Sous vide carrots cook in their own juices giving them a dense carrot flavor and great texture.
The beauty of these carrots is you can sous vide them days in advance and hold them in the fridge for up to a week in the same Ziplock bag you cooked them in. When you are ready to serve you dump the carrots and the juices that accumulated in the sous vide bath in a hot skillet, add a little balsamic vinegar reduction and cook them for a few minutes until the liquid reduces and forms a glaze.
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Balsamic Reduction
You can make your own balsamic reduction by reducing balsamic vinegar in a pan until the volume is reduced by about half and it coats the back of a spoon. Some people like to add a little honey, maple syrup or sugar to sweeten the reduction, but I generally like it just plain as balsamic vinegar has its own sweetness. Or you can take the easy route and use commercial balsamic reduction. I always keep a bottle in my cupboard. There are two kinds I use: Trader Joe's Balsamic Glaze and Fini Reduction of Balsamic Vinegar. Keeping a bottle of balsamic reduction on hand is an easy way to add flavor and interest to a dish. The commercial varieties are particularly handy as they come in squeeze bottles that allow you to control the amount you use and to use the reduction to decoratively garnish a dish.Note, SNFD is an Amazon Associate and we may make a small commision when you purchase products through our links.
Prep in Advance
I like to prep a couple bags of these sous vide carrots and store them in the fridge. Once they are prepped in the sous vide you are about five minutes away from a delicious vegetable side dish.Are You a Carrot Lover?
We have some great carrot recipes on SNFD:- Ginger Carrot Dressing (just like in Japanese restaurants)
- Grownup Carrot Cake (This cake is bourbon-ized and made with olive oil, fresh pineapple and killer cream cheese frosting)
- Roasted Carrot and Coconut Milk Soup (Mellow and delicious, this is a great winter soup)
- Spiced Carrot Soup (Fresh and fragrant this soup can be served hot or chilled)
Minted Sous Vide Carrots with Balsamic Vinegar and Goat Cheese
These sous vide carrots are fresh, rich and delicious. They are cooked at a relatively high sous vide temperature of 183 degrees F and then briefly sauteed in a pan to create a glaze. Sous vide carrots cook in their own juices giving them a dense carrot flavor.
- Prep Time: 10 minutes
- Cook Time: 1 hours
- Total Time: 1 hours 10 minutes
- Yield: 4 Servings 1x
- Category: Dinner
- Cuisine: New American
Ingredients
- 1 1/2 pounds carrots, peeled and sliced into 1/2” slices on the diagonal
- 2 T unsalted butter
- 1 T honey, maple syrup or brown sugar
- 1 slice of fresh ginger, smashed
- Kosher salt
- Fresh ground pepper
- 2 T balsamic reduction
- 2 ounces crumbled goat cheese
- Several sprigs of fresh mint, leaves removed and torn into pieces
Instructions
- Fill a pot or container of water and attach your sous vide circulator. Set the temperature to 183 degrees F and preheat.
- Put the carrots, butter, honey and smashed ginger slice in a gallon-size Ziplock freezer bag and remove the air using the displacement method. When the water temperature reaches 183 degrees, add the sous vide bag and set the time for one hour. Make sure the vegetables are fully submerged in the water. You may need to weight the bag to keep it properly submerged.
- If you don’t plan to serve the carrots right away, remove them from the sous vide bath and plunge them into ice water to stop the cooking process. Store in the fridge for up to a week.
- When ready to cook, heat a skillet to medium high. Empty the contents of the carrot bag, including the juices that accumulated, and add a tablespoon of balsamic reduction into the skillet and cook a couple minutes, stirring until the moisture has reduced to form a glaze. You can remove the ginger slice and discard it.
- Turn the carrots out into a serving platter and garnish with more balsamic reduction, crumbled goat cheese and torn mint leaves.
Wow all of your recipes look incredible! I stumbled across your page looking for a lamb recipe, found one (here) and have kept looking around. Excited to try some of these, I’m pinning your blog for future!
Hi Amber, I’m so glad you found us. Here are my favorite lamb recipes: Lamb Shanks Osso Buco Style — always delicious and a great entertaining choice because once it is ready all you do is serve it up. Kashmir Lamb in Red Chile Sauce. This is a tasty lamb spicy and flavorful one-pot lamb dish that is especially good served with Yogurt Raita with Cilantro and Yellow Raisins. Roast Leg of Lamb with Potatoes is a dish I learned to make from my mom. It was a favorite Sunday dinner when I was a kid. And finally, my very favorite Rack of Lamb is so easy to make. I like to keep an extra rack or two in my freezer for when I need a quick but tasty dish to feed unexpected guests.