Honey Glazed carrots, base don an original recipe by Jason Logsdon, with a bit at the end for induction kenwood.
Heat water bath to 83.9?C
Combine all the ingredients except parlsey in the sousvide pouch and seal.
Cook for 45-60 minutes
Once the carrots are tender remove from the pouch and place in the induction kenwood. Cook with the stirring tool at 110?C for 2-3 minutes until the sauce dries out.
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Serving Size: 1 Serving (78g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 65 | ||
Calories from Fat: 27 (42%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3g | 4 % | |
Saturated Fat 1.8g | 9 % | |
Monounsaturated Fat 0.8g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 7.6mg | 2 % | |
Sodium 99.3mg | 3 % | |
Potassium 234.8mg | 6 % | |
Total Carbohydrate 9.5g | 3 % | |
Dietary Fiber 2g | 8 % | |
Sugars, other 7.5g | ||
Protein 0.7g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 65
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