Sous Vide Baby Carrots | Recipe by

Sous Vide Baby Carrots

Sous Vide Baby Carrots Vegetables and Sides
  • COOK TIME: 2 Hours
  • PREP TIME: 30 Minutes
  • SERVES: 2


  • 2 Baby Carrots Bunches
  • 1 tbsp Sugar
  • 150ml Carrot Juice
  • 1/2 tsp Sea Salt
  • Pinch of Thyme



  1. Preheat your water bath to 88 degrees
  2. Prepare the carrots by snipping off the tops and washing thoroughly
  3. Whisk the other ingredients in a bowl, place in a 300cm pouch along with the carrots and vac-seal. If you have an external vacuum sealer either vacuum seal using a zip-lock bag instead or freeze the juice in an ice cube tray and add to the bag before vacuum sealing with your external vacuum sealer
  4. Put the pouch into your water bath for 50 minutes, or 1 hour 45 minutes depending on the size of your carrots
  5. Kee checking the bath to make sue the water is covering the pouch
  6. Remove the carrots from the pouch and serve
  7. You can place the pouch in ice water until cold and keep in the fridge for up to three days

To regenerate from cold place in the water bath at 88 degrees for 10 minutes

Chef’s Tip –

Try adding honey, orange, bay leaf, truffle or just plain butter or olive oil to the pouch.

Back to Recipes