Honey-Harissa Glazed Carrotswith Lemon Yogurt Sauce

For the Carrots:

1. Set the circulator to 182°F (83°C) for three hours.
2. Peel the carrots and trim, if needed.
3. Separate the carrots by color to prevent the colors from bleeding into one another and place in sous vide pouches, one per color.
4. Put an equal amount of butter, harissa, honey, and salt in each bag. Cook in water bath for three hours.
5. When finished, transfer carrots and liquid to a searing pan over low heat, then increase the heat to high.
6. Cook until the liquid is reduced to a glaze and carrots have browned and caramelized, about seven to 10 minutes.

For the Sauce:

1. In a mixing bowl, stir all ingredients together.
2. Set aside.

To Serve:

Drizzle sauce generously over the carrots.

Developed by the chefs of Cuisine Solutions. Featured in Sous-Vide magazine Fall/Winter 2018.