Maple Glazed Carrots with Chive Cream Sauce Sous Vide

Ingredients:

• Glazed Carrots: 500g whole carrots, peeled and cut into 1-inch pieces
• 2 tablespoons butter
• 1 tablespoon pure maple syrup
• ½ teaspoon kosher or sea salt
• Chive Cream Sauce: ½ cup sour cream
• 1 tablespoon minced fresh chives
• 1 tablespoon mayonnaise
• ½ teaspoon onion powder
• Salt and pepper

Instructions:

• Fill your Crock-Pot® Slow Cooker with Sous Vide ¾ full with hot water; secure lid. Insert temperature probe into one of the openings in lid, making sure end of probe is submerged in water. Press SOUS VIDE, set temperature to 85°C and time to 60 minutes. Press START and unit will begin preheating.
• Combine carrots, butter, maple syrup and ½ teaspoon salt in large resealable food storage bag. Once slow cooker is preheated, fully submerge bag. Secure lid and probe; press START.
• Meanwhile, prepare chive cream sauce. Combine ½ cup sour cream, 1 tablespoon minced fresh chives, 1 tablespoon mayonnaise, ½ teaspoon onion powder, salt and pepper; stir until blended. Refrigerate until ready to serve.
• Press STOP after timer ends. Heat skillet over high heat. Add carrot mixture; sauté 5 minutes or until liquid evaporates and carrots are browned. Serve with Chive Cream Sauce.