Before finishing, keeps up to one week in the fridge.
1 bunch whole small ones or larger ones cut into 1-inch chunks
Vacuum seal in a bag and sous-vide at 84°C / 183°F for 1 hour, or until tender.
Proceed to final preparation, or refrigerate for up to a week.
Heat a skillet over high heat.
Add carrots and liquid from A to skillet, stirring constantly, until liquid has reduced to a shiny glaze, about 2 minutes. If glaze breaks and turns greasy, add water a teaspoon at a time, shaking pan to re-form glaze.
Black pepper, ground
1 tbsp, chopped
Season to taste with salt and pepper, stir in parsley, and serve.