Sous Vide Buttered Carrots
Sous Vide Buttered Carrots
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Sous Vide Buttered Carrots

30 MIN
Cook your carrots to buttery perfection in your sous vide.



  1. Attach the sous-vide precision cooker to the side of a cooking container. Add enough water to come to the mid point between the minimum and maximum required. Set the temperature to 194°F (90°C). Set the cooking time to 30 minutes. Preheat the water while you prepare the carrots.
  2. Place the carrots and butter in a sous vide bag or a freezer bag with a slider closing. Season with salt and pepper. Remove all the air from the bag. Submerge the bag in the preheated water (see note). Begin cooking (30 minutes).
  3. Remove the bag from the water. Serve the carrots as a side dish, sautéed in the butter or grilled on the barbecue. In this case, the carrots can be cooked sous vide in advance. Once cooked, plunge the bag in an ice water bath to immediately stop the cooking. The carrots will keep for 3 to 4 days in the bag in the refrigerator.


If the carrots are more than ½ inch (1.5 cm) thick, cut them in half lengthwise.

To remove the air from a freezer bag with a slider closing, hold the bag open at the top while slowly lowering it into the water. The pressure of the water will squeeze the air out of the bag. Just before the top of the bag reaches the water, zip it closed.

If using a freezer bag or one made of silicone, do not submerge the seal of the bag. Clip the top of the bag to the side of the cooking container ensuring the seal will not go underwater to prevent liquid from leaking into the bag.

It is important to ensure the food is fully submerged under water throughout cooking. If the food bag floats above water, use a large, heavy metal spoon, plate or any other heat resistant utensil to weigh the bag down to keep the food submerged.

To avoid risk of burn, carefully remove the bag from the water using tongs or oven mitts.

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