Cooking carrots sous vide prevents all the flavour and nutrients leaching out, resulting in crunchy, flavoursome carrots every time.

Increasing the number or size of the carrots doesn't affect the cooking time or temperature. Furthermore, other vegetables can be cooked in the same water bath at the same time.

Try adding other flavours to the bag like cardamon, star anise, caraway, bay, thyme, tarragon, truffle oil or a tablespoon of honey.

Chef Kevin Mangeolles' adds goat's whey to his carrots for an unusual Carrot and goat's curd dish.