Glazed Carrots

• Twenty-four ½-inch-by-⅜-inch-thick carrot rounds, 8 quartered Thumbelina carrots

85°c (185°f); 35 to 40 minutes

With a paring knife, trim the sharp edges of the carrot disks to smooth them.

Place the carrots in a single layer in a medium bag and add the sugar, salt, water, and butter. Vacuum-pack on medium.

Cook at 85°C (185°F) for