How to Cook Carrots Sous Vide

Ingredients

• 1 bunch carrots, about 1 pound
• 1 to 2 tablespoons chopped fresh tarragon, plus more for serving if desired
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil

Directions

1. Fill a pot with water and attach your immersion circulator. Set it to 194 degrees F, then let the water heat. While that happens, scrub the carrots and peel them. Trim away the leafy greens and save them for another use, such as carrot top pesto. If you’d like, also trim the top and bottom ends.
2. Place the carrots in a zip-top gallon-size plastic freezer bag with the tarragon, salt, black pepper, and olive oil. Move everything around inside the bag so the seasonings and oil are evenly spread over the carrots.
3. Close the bag using the water-displacement method so you remove as much air as possible. Add the food to the bag, then slowly lower it into the water so the water pressure pushes the air up and out through the opening. When the air has been pressed out, seal the bag just above the water. You can do this while the pot is heating, but be careful if the water is already steaming.
4. If the bag wants to bob at the surface, tuck in a few heavy soup spoons from your silverware drawer to weigh it down. The carrots need to stay fully under the water so they cook evenly.
5. Once the circulator has reached the right temperature, lower the bag of carrots into the pot. Cook thinner carrots for 15 minutes, or very thick carrots for up to 25 minutes. If you’re unsure, take them out after 15 minutes, open the bag carefully, and test with a fork. If the fork catches instead of sliding in, seal the bag again and put the carrots back in the water.
6. Take the bag out of the water, switch off the circulator, and serve right away. Add more chopped fresh tarragon and sea salt on top, if you like, and spoon some of the cooking oil over the carrots once they’re on the plate.