Moroccan Carrot Salad

This simple and tasty recipe comes from Morocco, the land of honey and spice. The carrots are cooked with butter, honey and spices, allowing the flavours to merge. When carrots are cooked sous vide they come out al dente, and their natural flavour shines through. If you find baby carrots too fiddly, you can cut batons or disks from large carrots instead. The cooking time will stay the same.