Sous Vide: Getting Started Class

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Carrot(s)

Olive oil

Water

Salt

Lemon juice

Thoroughly wash carrots. Peel, and slice down the middle. If working ahead, cover with a moist paper towel and reserve in the fridge until needed.NOTE: Depending on the size and quality of your carrots, you may or may not need to remove tops.

Prep carrots

Add olive oil to a saute pan with a lid. Heat over medium-high to high heat.Place carrots in the pan, flat sides down. Cook, uncovered, for two or three minutes.Add water and cover. Let carrots steam with the lid on for about 15 to 20 minutes.

Steam carrots

Let cook, uncovered, for about five more minutes. When carrots are nicely caramelized and cooked through, finish seasoning them with salt and lemon juice. Sprinkle with fresh flat-leaf parsley if desired. Remove from heat and serve immediately.

Season; serve

If we may answer a question with a question, how about a juicy pork chop and some majorly flavor-packed romesco?{activity:2GYqhvH5RhJVox6b3NC4kS}

One of our favorite dinner ideas ever: this impossibly easy recipe featuring tender chops, sweet carrots, and a spicy Romesco sauce.

Pork Chops, Carrots, and Romesco

Hmmm ... What should I eat with these crazy-delicious carrots?

It starts with recipes. You watch Ina Garten make a corn salad, and you think: “Hey, I can do that.” And yes, it turns out, you can. As you keep cooking, the recipes get more and more complicated, and one day you find you’re tweaking things here and there—making dishes on your own without consulting the internet for permission. You know to use cumin when you’re out of coriander. You serve spinach-and-walnut pesto instead of that one you made with basil and pine nuts five million times. Once you get to a certain level of cooking, recipes begin to function more as inspiration than straight-up instruction. They give you ideas you can play off of because you have acquired intuition about flavor combinations and that intuition frees you up to be creative. But what’s essential to this creative process is technique, and technique can be mastered only through practice. Here, we offer a technique for turning any hard vegetable (carrots, in this case) into a sweet, buttery, fork-tender treat that pairs perfectly with most any protein. It’s not hard to master, and it will likely evolve into your go-to, no-brainer way to transform your CSA contents into delicious side dishes—no recipe required.

Caramelized Carrots