Carrots - Sous Vide Style - cooking recipe

Ingredients

4 large carrots, any size will do, peeled, cut into chunks on the diagonal
1 tablespoon butter
1 teaspoon chopped parsley
salt, to taste
pepper, to taste

Preparation

Bring your Sous Vide water temperature to 185\u00b0F.
Prepare carrots, cut them on a diagonal into chunks.
Place carrots in a vacuum seal bag with butter, parsley (can omit), salt and pepper. Arrange the carrots in a single layer.
Seal the pouch removing all the air.
Place in your Sous Vide for 2 hours, no longer than 4 hours. If you use more carrots, cooking time will not change. If you use smaller carrots your cooking time may fall between 1-2 hours. Baby carrots, 45 minutes.