How to Carrots
Sous vide carrots are small whole carrots cooked in a water bath at precise temperature, resulting in perfectly tender interiors while maintaining a toothsome texture with almost no effort.
Sous vide carrots are small whole carrots cooked in a water bath at precise temperature, resulting in perfectly tender interiors while maintaining a toothsome texture with almost no effort.
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If you're using a sous vide immersion circulator, pre-heat your water bath to the desired temperature.
Wash and peel the carrots and cut off the ends.
Cut the carrots into chunks or batons of a similar size.
Place the carrots into a plastic bag. Season with salt and add several small pats of butter or (about 1 tbps) or a drizzle of olive oil to the bag.
Vacuum seal the bag, If you're using a recloseable bag, follow our guide on the water displacement method.
Lower the bag into the water bath and cook for 1 hour.
If you are using Suvie, place the bag into a Suvie pan and cover completely with water. Place in the top right zone of Suvie and use the following settings: My Cook > Slow Cook Settings Low, 1 hour
Once the cook is done remove the bag from your Suvie or water bath.
Remove the carrots from from the bag.
Store cooked carrots in an airtight container in the refrigerator for up to 4 days. Reheat gently in a skillet with butter or oil.
immersion circulator · vacuum sealer or resealable bags · large pot or water bath container
Cook small carrots (about 1 lb) at 85°C (185°F) for 45 minutes to 1 hour for optimal tenderness while preserving texture.
No. Leave skins intact for sous vide — they help retain moisture and nutrients. You can peel after cooking if preferred.
Yes. Adjust quantities as needed, but keep carrots roughly the same size. Cooking time remains 45 minutes to 1 hour at 85°C.
Yes. Butter works equally well and adds richness. Use the same quantity as olive oil.
Remove from bags, pat dry, then sear in a hot skillet with retained oil or butter for 1-2 minutes per side for color and caramelization.
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