Sous-vide Carrots

Step-by-Step Instructions

1. 1Peel carrots and cut into uniform pieces (coins or sticks)
2. 2Season with salt, pepper, and butter in vacuum bag
3. 3Vacuum seal or place in zip-lock bag using water displacement method
4. 4Set sous-vide circulator to 185°F / 85°C
5. 5Cook for 45-60 minutes for tender texture
6. 6Remove from bag and serve immediately
7. 7Optional: quickly sear in hot skillet for caramelization

Expert Tips for Sous-vide

• Higher temperature maintains structure while cooking through
• Add fresh herbs like thyme or rosemary to the bag
• Perfect for consistent results with large batches
• Can add honey or brown sugar for glazed effect
• Longer cooking time makes them more tender