Basic Sous Vide Carrots

From Episode 3 – Sous Vide Basics Cooking Video Series with Sharone Hakman
Serves 2

1 bunch heirloom (or small, young) carrots, washed and trimmed of green tops
1 teaspoon (5 ml) olive oil
salt and pepper to taste

1. Fill and preheat the SousVide Supreme to 183F/84C.
2. Put whole carrots into a small (quart/0.9 liter) cooking pouch.
3. Add a drizzle of olive oil and a sprinkle of salt and pepper to the pouch and vacuum seal.
4. Submerge the pouch in the water oven and cook for 1 hour.
5. Remove carrots from pouch and serve.