Peel carrots and cut off ends. Add carrots, honey, salt, butter to a sous vide bag and vacuum. Cook at 183F for 1 hour.

You can chill in a water bath to ready to use.

To serve, remove contents from bag and reduce the liquid to the carrots till glazed. Swirl in 1/2 T on low heat or off flame.

For the carrot tops

Carrot tops are crisped the same way we do parsley

The one important thing is to have fresh carrots so the tops have great flavor.

Heat to about 350F a 1/4 cup of vegetable oil in a small pot. Cut and clean carrot tops and dry well with paper towels. Add the carrot tops to the hot oil and cook for 1-2 minute when bubbling dies down a bit. Remove and set on paper towels. The carrot tops will remain green and have a very crispy fried texture.

Using a cheese grater or coffee grinder, powder some ginger snaps. Sprinkle the powder over the carrots before garnishing with the carrot tops.