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This basic technique retains the natural sweetness, bright color, and firm bite that often are lost when cooking carrots in traditional ways. Blanching carrots, for example, dilutes the carrots’ natural sugars, making them bland, while boiling tends to make them mushy. Cooking sous vide reduces the risk of overcooking at a moment of inattention, and packaging helps retain color, texture, and flavor. Try sous vide cooking for similar root vegetables, like parsnips and turnips. Season with fine sea salt and serve, or quickly caramelize in a hot pan with butter and thyme. For a delicious variation, replace the thyme with ground coriander seed, a touch of cumin, and a bit of orange zest.