Sous Vide Carrots with Brown Butter, Honey and Tarragon

Steps

1. Step 1

   Fill a large pot or container with water, set the sous vide circulator to 183°F and let it come up to temperature.

   10 min, hands-off · 183°F

2. Step 2

   Peel the carrots and trim the tops. If any are much thicker than the rest, halve them lengthwise so everything cooks evenly.

   10 min

   • 1 1/2 lb medium carrots
3. Step 3

   Put the carrots in a zip-top freezer bag or vacuum bag with the 2 tbsp butter, the honey and the kosher salt. Arrange them in a single layer. If using a zip-top bag, seal all but one corner and lower it slowly into the water so the pressure pushes the air out, then seal fully.

   5 min

   • 1 1/2 lb medium carrots
   • 2 tbsp unsalted butter
   • 1 tbsp honey
   • 1/2 tsp kosher salt
4. Step 4

   Cook the carrots in the water bath for 1 hour. Clip the bag to the side of the pot so it stays submerged.

   1 hr, hands-off · 183°F

5. Step 5

   Near the end, make the brown butter: melt the 3 tbsp butter in a large skillet over medium heat. Keep swirling the pan; it will foam, then quiet down, and the milk solids will turn golden brown and smell nutty, about 3–5 minutes. Pull it off the heat as soon as it browns so it doesn't burn.

   5 min

   • 3 tbsp unsalted butter
6. Step 6

   Lift out the bag, open it and pour the carrots and their buttery juices into the skillet. Return to medium-high heat and toss for 2–3 minutes, until the juices reduce to a glossy glaze that coats the carrots.

   3 min

7. Step 7

   Off the heat, add the lemon juice and toss. Transfer to a platter, scatter with torn tarragon, and season with flaky salt and pepper. Serve warm.

   2 min

   • 2 tsp lemon juice
   • 2 tbsp fresh tarragon leaves
   • flaky salt
   • black pepper

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026