Sous-Vide cooked carrots - Carrot week

Carrots can be such a great accompaniment for your meat or veggies, and one of the simplest ways is caramelized carrots or baked carrots. However, one of our favourite ways to make it is sous-vide or slow cooking them! This is such a fantastic way to serve carrots because the ability to keep them overnight for a day or two before the finishing touches. You can even eat them cold should you decide to cook without butter! Using this method, all the natural flavours of carrots are accentuated and it is such a perfect way to make them!

Carrots as we have mentioned have so many great benefits such as combating cancer with all the anti-oxidants they contain. They also prevent cardiovascular issues and stroke issues with the abundance of vitamins. Furthermore you can protect your liver, oral health, skin, and aid digestive health. With their abilities, you can even regulate your blood levels and slow down your aging when you eat this simplistic vegetable! We love how easy it is to make carrots and this is a simple way to try them out although you should only have them in moderation(due to over-eating vitamin A may change tones in skin). Without further ado, we hope you enjoy this recipe on our carrot week journey! - Sincerely your San Living team!

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Ingredients

-Carrots (Baby carrots or Nectar carrots are our preferred ones)

-Salt and pepper

-Sugar

-Unsalted Butter

-Herbs of your choice (We recommend parsley)

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Recipe

1. Season your carrots with salt and pepper generously, and also some sugar

2. Put the carrots and a knob or two of butter in a sealable bag

3. Sous-vide at around 70C-85C for anywhere above an hour

4. When the carrots are tender, put them on a high heat pan and cook (or put in fridge)

5. Stir(incorporate herbs at this point) and cook until there is a glaze over your carrots

6. Serve!