0.5 kg carrots, cut to chunks
2 tbsp butter
1 tbsp sugar
Sous vide: 84°C
Seal the carrots, butter, sugar and salt in a sous vide bag. Cook for 1 hour.
Pour the contents of the bag in a frying pan and reduce for 2-3 min over medium heat, constantly stirring. Season with salt, pepper and chopped parsley. Serve warm.