Sous Vide Carrots

I'm calling it: sous vide fried chicken is the best fried chicken. You'll never have to worry about a raw center in your fried chicken again when you combine two of my favorite cooking methods: sous vide and deep frying!

Ingredients

– 1 lb carrots, trimmed, peeled, and halved lengthwise – 1 jalapeno, ribs and seeds removed, finely chopped – 2 tbsp fresh lime juice, about 2 limes – 1 tbsp honey – 1 tbsp olive oil, extra virgin – 1/2 tsp kosher salt – 1/2 tsp garlic powder – 1/4 tsp freshly cracked black pepper – 1/4 tsp ground cumin Get the Recipe!

In a small bowl, whisk together all the marinade ingredients.

Add all ingredients except cilantro to a bag of your choice and toss to combine.

Remove the air and seal, trying to keep the carrots in as flat a layer as possible.

To cook, place bag in preheated water bath and make sure they are completely submerged.

Cook for 1 hour.

When done, add all of the contents, including the liquid, to a large skillet over medium-high heat.

Cook until carrots have begun to brown and caramelize.

Serve with the liquid and garnish with the cilantro.

Find more recipes at