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.
- 8 baby carrots with tops
- 20 grams unsalted butter
- sprig of thyme
- pinch sea salt
- Set the water bath to 85°C
- Prepare the carrots by washing and peeling
- Place them side by side in a pouch with the butter ans thyme leaves (discarding the stalk)
- Vacuum seal the pouch
- Cook for 40 minutes
- Serve as part of your Christmas dinner to blow everyone away!