More than 60 min
Sea SaltTo Taste
Lock the Circulator onto the water container. Set the temperature to 85°C.
Mix the carrots with butter, honey and cinnamon. Put into the vacuum zipper bag. Seal with the Vacuum Sealer.
When the water reaches the desired temperature, place the bag into the water bath. Cook for 30 minutes.
Remove the ingredients and sauce from the bag. Sauté in a pan until caramelized and glazed (about 2 minutes). Season to taste with the sea salt and serve.
**Information provided is for reference only. Actual cooking time and temperature are subject to food portion and personal preference