Sous Vide Parsnips Recipes
SOUS VIDE PARSNIPS
Parsnips are cooked sous vide and then quickly sauteed in butter and thyme - a delicious side dish for holidays or special occasions.
Provided by Bren
Categories Vegetable Side Dishes
Time 50m
Yield 2
Number Of Ingredients 6
Steps:
- Place a heat-resistant pad underneath a large pot filled with water. Attach a sous vide precision cooker to the pot and set temperature to 195 degrees F (95 degrees C). Set timer to 30 minutes.
- Cut the ends off the parsnips and peel. Cut a 2-inch piece off the smallest part of the parsnips and remaining parsnips into equal-sized pieces. Place into a resealable bag, making sure that all pieces are laying flat and are not overlapping. Add salt and olive oil.
- Remove all air from the bag by using the water immersion method or a vacuum sealer. Lower the bag into the pot once the temperature has reached 195 degrees F (95 degrees C).
- When the timer on the sous vide reads 10 minutes, melt butter in a small skillet over low heat. Add thyme sprigs and simmer for 10 minutes.
- Remove bag from the pot and take out parsnips. Remove thyme from skillet and season butter with nutmeg. Turn up heat to medium-high and add parsnips. Cook until parsnips are lightly browned, 2 to 3 minutes.
Nutrition Facts : Calories 272.7 calories, Carbohydrate 47.8 g, Cholesterol 15.3 mg, Fat 9.5 g, Fiber 15.1 g, Protein 4.4 g, SaturatedFat 4.4 g, Sodium 143.7 mg, Sugar 11 g
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