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74 Ingredients Preparation Serves 2 | Preparation time: 55 minutes ½ vanilla pod | seeds only 30 g vegetable stock 250 g carrots | sliced thinly 1 tbsp. parsley | very finely chopped 30 g butter | broken into small pieces ½ tsp. sea salt Pepper Accessories: Vacuum sealing bags Rack Stir the vanilla seeds into the vegetable stock until they are dispersed. Place everything in the vacuum sealing bag and vacuum seal using the settings indicated. Place the vacuum sealing bag in the oven on the rack and cook using the settings indicated. Take the vanilla carrots out of the vacuum sealing bag and serve hot. Settings Vacuuming Vacuum level: Cooking Oven functions: Sous-vide Temperature: 85 °C Programme duration: 40 minutes Shelf level: 2 Vanilla carrots Useful tip Veal stock can be used instead of vegetable stock. Serve as an accompaniment to flash-fried meat or veal.