Sous Vide Glazed Carrots

A historian, scholar, recovering attorney, magazine editor, dedicated self-taught cook and a cultured, sophisticated, man about town; I got my chance to turn pro in 1995. After years in some of the area's finest kitchens I had kids. After ten years happily a full-time stay-at-home dad and part-time caterer I am now back at work playing with food and teaching at the Niagara Falls Culinary Institute and Cardinal O'Hara High School.

1 pound (454g) baby whole small carrots, peeled or well-scrubbed, or 1 pound (454g) medium to large carrots, peeled and cut into 1-inch chunks

2 tablespoons (30g) unsalted butter

1 tablespoon (12g) sugar

Kosher salt

Freshly ground black pepper

1 tablespoon (15ml) chopped parsley (optional)

Note: Ingredients may have been altered from the original.

Directions at seriouseats.com

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