Carrots Sous Vide


From Episode 3 – Sous Vide Basics Cooking Video Series with Sharone HakmanBasic Sous Vide Carrots
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.
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