Maple Glazed Carrots with Toasted Pecans and Mint
Courtesy of Sur La Table www.surlatable.com
Serves 4
Time 45 minutes

INGREDIENTS

• 5 medium carrots, peeled and cut into coins
• 1 tablespoons (22 ml) maple syrup
• 1 tablespoon (15 ml) unsalted butter
• 2 tablespoons (30 ml) water
• 1 teaspoon (5 ml) salt
• 1/2 cup (120 ml) pecan pieces
• 1 tablespoon (15 ml) fresh mint leaves, cut into ribbons

INSTRUCTIONS

1. Preheat the SousVide Supreme to 185F/85C.
2. Preheat the traditional oven to 350F/175C.
3. Line a baking sheet with parchment paper and arrange pecan pieces in single layer.
4. Toast the pecans in the oven for 5 minutes or until fragrant. Remove and allow to cool.
5. Put the carrots, maple syrup, water, butter and salt in cooking pouch, evacuate as much air as possible, and seal.
6. Put the pouch into the water oven and cook for 45 minutes.
7. Remove pouch and empty contents into small skillet.
8. Over medium high heat, reduce the liquid by half, tossing carrot rounds to coat evenly.
9. Season with salt and pepper to taste and toss with pecan pieces and mint and serve.