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Sous Vide Parsnips
Sous Vide Parsnips
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Prep Time:
15 minutes
Cook Time:
35 minutes
Total Time:
50 minutes
Sous vide parsnips sauteed in butter and thyme, perfect for festive meals.
Ingredients:
  • 2 large parsnips
  • 1 pinch fine salt
  • 1 teaspoon olive oil
  • 1 tablespoon butter
  • 2 sprigs fresh thyme
  • 1 pinch freshly grated nutmeg
Instructions:
  • Prepare your pot with water and a heat-resistant pad. Attach your sous vide precision cooker and set the temperature to 195°F (95°C) and timer to 30 minutes.
  • Trim and peel the parsnips. Cut a 2-inch piece off the smallest part of the parsnips, then chop the rest into uniform pieces. Place in a resealable bag in a single layer without overlapping. Season with salt and olive oil.
  • Ensure the bag is airtight using the water immersion method or a vacuum sealer before submerging it in the pot once the temperature reaches 195 degrees F (95 degrees C).
  • Once the sous vide timer hits 10 minutes, gently melt butter in a small skillet over low heat. Add thyme sprigs and let simmer for 10 minutes.
  • Remove the bag from the pot, and take out the parsnips. Remove thyme from the skillet, and season the butter with nutmeg. Increase heat to medium-high, add parsnips, and cook until they are lightly browned, for 2 to 3 minutes.

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