Eosinophilic Esophagitis Friendly Sous Vide Carrots

Total time1 hr 20 min

Prep time10 min

Cook time10 min

4.5

(24)

Eosinophilic Esophagitis Friendly Sous Vide Carrots

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Ingredients

4 servings

1 ½ lb medium carrots, peeled and trimmed
2 tbsp unsalted butter
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
1 tbsp honey
½ tsp kosher salt
¼ tsp black pepper
3 sprigs fresh thyme

For searing

1 tbsp unsalted butter
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.

For serving

1–2 tbsp fresh flat-leaf parsley, chopped (optional)

Instructions

1
Set your immersion circulator in a large pot or container and preheat the water to 183°F (84°C).
2
Place the carrots, 2 tbsp butter, honey, salt, pepper, and thyme sprigs in a vacuum-seal bag or a zip-lock bag. Arrange the carrots in a single layer as much as possible. Seal using a vacuum sealer, or use the water-displacement method for a zip-lock bag: lower the open bag slowly into the water until only the zipper is above the surface, then seal.

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