Posted by PolyScience Staff

Cooking time: 45 minutes
Serves: 2-4

1 bundle of small carrots
2 tbsp / 30g butter
Freshly ground cumin


Step One:
Set the temperature on your Sous Vide Professional to 185°F/85°C, with rear pump flow switch closed and front flow switch set to fully open.

Step Two:
Peel carrots and trim green top off.

Step Three:
In a small sauce pan, combine butter, cumin and salt over low heat until butter melts and creates a homogeneous mixture.

Step Four:
Place carrots and butter mixture into medium vacuum bag and vacuum seal to 99.9%, full vacuum.

Step Five:
Drop bag into the 185°F/85°C water bath and cook for 45 minutes.

Step Six:
Remove the bag from the water bath, and take carrots out of the bag to serve.