26
Recipes
Buttery Thyme Carrots
Serves: 4
• 1 lb. fresh thin organic carrots, tops intact
• 2 tablespoons salted butter, room temperature
• 2 tablespoons dried thyme (may substitute 4 tablespoons fresh thyme.)
1. Following the directions outlined in the instruction manual, assemble and program
the CRUX Sous Vide Professional Style Cooker: 185°F for 1 hour.
2. Add all ingredients to a large zipper or vacuum seal bag. Massage butter and thyme
into carrots.
3. Vacuum seal carrots or remove as much air as possible from the bag. When the ready
signal sounds, place and clip bag in water, making sure the bag is fully submerged.
4. When the TIME counts down to 00:00, at the 2 beep signal, using oven mitts or tongs,
carefully remove the cooking bag. Carrots are sweet, tender, and ready to serve.
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