1 hour Sous Vide Carrot and Sweet Potato Mash
Dead simple veggie recipe that has the bonus of being super healthy. Cook Time: 1 hour Yield: 4
Servings
4serving
Cook Time
60minutes
Servings
4serving
Cook Time
60minutes
Ingredients
  • 4 large 1inchs carrots, cut into long pieces
  • 2 large 1 sweet potatoes” , peeled and cut into slices
  • 1tbsp butter
  • to taste Salt
Instructions
  1. Heat the sous vide bath to 183F.
  2. Vacuum seal the carrots and sweet potatoes into separate bags. If you don’t have a vacuum sealer, you can use a ziploc bag with the water displacement method. Due to the odd size of the vegetables, you’ll surely have air in the bags regardless of the method you use.
  3. Put both bags of veggies into the sous vide bath, and weigh them down with a pot lid, kitchen utensil or anything else that will keep the bags fully submerged.
  4. Cook at 183F for at least 1 hour.
  5. Pull both bags out of the bath. Dump the veggies into a large bowl and add the butter and a dash of salt.
  6. Mash the heck out of them until you have a consistency you like with either a standard potato masher or, my favorite, an immersion blender.
Recipe Notes

Notes

If you aren’t eating right away, after pulling the bags out of the sous vide bath, you can put them in the refrigerator for up to a week. When you’re ready to eat, heat them back up in a sous vide bath at least 130F, but no hotter than 183F.