From the nom-tastic Sous Vide Glazed Carrots Recipe
I’m the first to admit that sous-vide is not the best way to cook everything, and that goes for the majority of my favorite vegetables. Peas, asparagus, ramps—all those delicious, fresh spring flavors do better with a quick blanch or a sauté.
That said, there are some vegetables for which sous-vide cooking can’t be beat. For me, carrots top that list. When cooked in a sealed bag with a little bit of butter, sugar, and salt, the natural flavor of the carrot intensifies into a sweeter, stronger, and downright tastier version of itself. It’s one of the few cooking methods where the end result is a vegetable that tastes more like itself than when you started.
Carrots not your thing? The following vegetables will do equally well with the exact same recipe:
Small onions (like cipollini or pearl onions), peeled.Small radishes, scrubbed of dirt, stems trimmed to 1/4-inch, or large radishes, cut into 1-inch pieces. Small turnips, peeled, stems trimmed to 1/4-inch, or large turnips, cut into 1-inch pieces. Parsnips, peeled, and cut into 1-inch pieces. Baby artichokes, trimmed and quartered.
And this Nomiku sure is pretty, but about $200 more than an even-more-flexible DIY solution.
