Pescatarian Sous Vide Carrots
Humble carrots get a serious glow-up here, cooked low and slow in a warm water bath until they're impossibly tender all the way through. The honey, butter, and fresh thyme seal right into the bag with them, infusing every bite with a sweet, herby richness that you simply can't achieve on the stovetop alone. After their long soak, a quick sear in a hot skillet caramelizes the edges to a deep golden brown, and the reserved cooking liquid gets reduced into a glossy glaze that coats each carrot beautifully. The result is a side dish that looks like it came out of a restaurant kitchen but relies entirely on straightforward, wholesome ingredients. Since there's no meat or poultry involved at any step, this fits naturally into a pescatarian table without any substitutions or workarounds needed. Finish with a scatter of fresh parsley for a pop of color, and you've got something that's elegant enough for a dinner party but simple enough to make any night of the week.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
- 1 ½ lb medium carrots, peeled and trimmed
- 2 tbsp unsalted butter
- 1 tbsp honey
- ½ tsp kosher salt
- ¼ tsp black pepper
- 3 sprigs fresh thyme
For searing
- 1 tbsp unsalted butter
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!