Zanahorias Sous Vide · 85°C · Glaseado de Miso

Most recipes say "cook carrots until tender." Most US home cooks achieve this by boiling them at 100°C until the texture collapses. The result is soggy, grey, and indistinguishable from any other boiled vegetable. You can improve it with glaze and salt — but you're working against the cooking method, not with it.

Sous vide at 85°C for 90 minutes is a different cook entirely. At 85°C, pectin breaks down (the cell-wall cement that holds plant structure rigid), producing a yielding-but-structured texture. At 85°C, starch does not yet gelatinize fully (that happens around 90°C for carrot starch) — so the natural sweetness stays intact rather than washing out into the cooking water. At 85°C, chlorophyll in rainbow varieties stays bright (chlorophyll degrades at 90°C+), so the visual dimension of rainbow carrots is preserved.

The result is a carrot that is sweet (starch intact), yielding (pectin broken), vibrantly colored (chlorophyll + anthocyanins preserved), and carries its own juices as a sauce (the butter + thyme in the bag has been infused with carrot sugars for 90 min). A finishing caramelize in a hot pan with white miso + mirin glaze adds a savory-sweet-umami register that makes it a standalone dish rather than a side.

This recipe also answers an infrastructure question in the library: Pablo has five SV proteins — duck-magret-sv-kamado ✅, miso-salmon-sv ✅, perfect-sous-vide-steak ✅, short-ribs-48h ✅, lamb-leg-sv-kamado ✅ — and before today zero SV vegetable sides. The carrot is the default side for every single one of those proteins. This recipe teaches the vegetable-SV technique, and the same method (bag + butter + herb + 85°C/90min + miso-glaze finish) extends directly to parsnips, beets, fennel bulb, celery root, whole shallots, baby leeks. One technique, twenty downstream vegetables.