Honey-Harissa Glazed Carrots
ā±ļø Prep: 20 minš³ Cook: 10 min
Nutritionper 100 gāŗ
81
Calories
1.5g
Protein
10g
Carbs
4.5g
Fat
Ingredients
| 1 lb | 455 g | rainbow carrots (about 8-10) |
| 2 Tbsp | 30 ml | butter |
| 1 Tbsp | 15 ml | harissa |
| 1/2 Tbsp | 7.5 ml | honey |
| 2 tsp | 10 ml | salt |
| 1/2 C | yogurt (sauce) | |
| 2 Tbsp | 30 ml | lemon juice (about 1 lemon) (sauce) |
| 1 tsp | 5 ml | chopped parsley (sauce) |
| ā | Pinch of salt & pepper (sauce) |
Instructions
EQUIPMENT: Sous vide circulator; Sous vide pouches; Vacuum sealer; Vegetable peeler; Searing pan.
TIMING: Prepping time: 20 minutes / Cooking time: 10 minutes (excludes sous vide cooking time)
SERVINGS: 2
FOR THE CARROTS:
- Set the circulator to 182Ā°F (83Ā°C) for three hours.
- Peel the carrots and trim, if needed.
- Separate the carrots by color to prevent the colors from bleeding into one another and place in sous vide pouches, one per color.
- Put an equal amount of butter, harissa, honey, and salt in each bag. Cook in water bath for three hours.
- When finished, transfer carrots and liquid to a searing pan over low heat, then increase the heat to high.
- Cook until the liquid is reduced to a glaze and carrots have browned and caramelized, about seven to 10 minutes.
FOR THE SAUCE:
- In a mixing bowl, stir all ingredients together.
- Set aside.
TO SERVE: Drizzle sauce generously over the carrots.