It is super easy to make carrots using the sous vide technique. The only downside is that it takes a little over an hour to make them, but we promise it is worth the effort.

Peel the carrots and cut off the ends. It is important that they are uniform in size, so I typically cut them into smaller pieces and then season them with salt.

Vegetables such as carrots benefit from a bit of fat in the bag as a flavor enhancer. I usually use good olive oil, duck fat, or butter.

For this recipe, I chose to use shellfish oil as it was to be served with homemade pasta and langoustine tails. After peeling the tails, the shells were flamed and boiled in neutral oil for 20 minutes. The oil was then strained, leaving a flavorful shellfish oil.

It's a bit tricky to vacuum pack something with liquid in it if you don't have an expensive chamber vacuum sealer - I don't.

But it is certainly not impossible.

Make a large vacuum bag and place the carrots at the bottom. 

Add the oil/butter/fat, and if you have time, you can freeze it for 30 minutes so the liquid does not seep out into the vacuum bag.

An easier alternative (which I usually use) is to utilize gravity to help.

Let the bag hang over the edge of the kitchen counter while sealing, making it harder for the liquid to escape.

It is easier if there are two people, one holding the bag and the other sealing it.

As you can see in the pictures below, a little liquid still seeped out. Wipe the bag and double-seal it.

Cook in your water bath at 85 degrees Celsius (185 degrees Fahrenheit) for 1 hour and 10 minutes.

Take them out of the bag, and they are ready to serve.