Ingredients

• 1 pound whole small carrots, peeled, or 1 pound medium to large carrots, peeled and cut into 1-inch chunks

• 2 Tablespoons unsalted butter

• 1 Tablespoon granulated sugar

• Kosher salt

• freshly cracked black pepper

• 1 Tablespoon chopped Italian parsley (optional)

Instructions

Prep

Place carrots, butter, sugar, and 1/2 teaspoon Kosher salt in an appropriately sized vacuum seal bag or zip-top bag large enough to hold everything.

Seal the bag according to the manufacturer’s instructions (vacuum level 3, seal level 3 if using a Wolf vacuum seal drawer). If using a zip-top bag, remove as much air as possible before sealing.

Cook (Sous Vide)

Open the Wolf Convection Steam Oven and place the bag on the wire rack in rack position 2. Close the oven.

Select the “Sous Vide” mode. Press the Temperature button and program the temperature to 183°F. Press “Set,” then press “Start.”

Set a timer for 90 minutes.

Finish

Once the time has elapsed, open the bag and empty all contents into a large, heavy-bottomed skillet.

Place the skillet over high heat and stir constantly until the liquid has reduced to a shiny glaze, about 2–3 minutes.

Season to taste with Kosher salt and black pepper, then stir in the parsley. Serve warm.