Cooking time: 45 minutes
1 bundle of small carrots
2 tbsp / 30g butter
Freshly ground cumin
Set the temperature on your Sous Vide Professional to 185°F/85°C, with rear pump flow switch closed and front flow switch set to fully open.
Peel carrots and trim green top off.
In a small sauce pan, combine butter, cumin and salt over low heat until butter melts and creates a homogeneous mixture.
Place carrots and butter mixture into medium vacuum bag and vacuum seal to 99.9%, full vacuum.
Drop bag into the 185°F/85°C water bath and cook for 45 minutes.
Remove the bag from the water bath, and take carrots out of the bag to serve.