Ingredients
Method
- Prep. Prepare a sous vide immersion circulator, such as Joule by ChefSteps, according to the manufacturer's instructions and set the water temperature for 185°F (85°C).
- Peel the carrots. Place the purple, red, and orange carrots into one zipper freezer bag then place the yellow and white carrots in a second bag in order to keep the darker colored carrots from staining the lighter ones. Divide the butter, sage, and rosemary between the two bags. Carefully submerge the bags in the water bath until most of the air has been removed and then seal the bags. Once the bags are submerged, cook for one hour.
- Fire up. Prepare a grill for medium high heat cooking.
- Cook. Once the grill is ready, remove the carrots from the bags and set the remaining liquid aside to use later. Place the carrots on the hot side of the grill. Grill until lightly charred, four to five minutes.
- Serve. Remove carrots from the grill, immediately toss with the herb butter sauce from the sous vide bag, and plate. Sprinkle with coarse sea salt just before serving.
Notes
About the fresh herbs. If fresh herbs aren't available, simply substitute 1 part dried herbs for every 2 parts fresh herbs. For this recipe, four sage leaves equal approximately 1/2 teaspoon dried sage. Four sprigs fresh rosemary equal approximately one teaspoon dried rosemary leaves. For more on fresh herbs, please visit The Science of Fresh Herbs.
About the salt. Remember, kosher salt is half the concentration of table salt so if you use table salt, use half as much. Click here to read more about salt and how it works.