Poached Glazed Carrots

For flavoursome sous vide carrots, this recipe is a must have! All of the nutrients and flavour is locked into the pouch giving it a bright orange colour and a crisp texture.

Share on FacebookTweet about this on TwitterShare on Google+Pin on PinterestEmail this to someone
  • Prep Time: 20m
  • Cook Time: 40m
  • Total Time: 1h


  • 8 baby carrots with tops
  • 20 grams unsalted butter
  • sprig of thyme
  • pinch sea salt


  1. Set the water bath to 85°C
  2. Prepare the carrots by washing and peeling
  3. Place them side by side in a pouch with the butter ans thyme leaves (discarding the stalk)
  4. Vacuum seal the pouch
  5. Cook for 40 minutes
  6. Serve as part of your Christmas dinner to blow everyone away!