We love roasted root vegetables. We’re also the kind of people who get easily distracted. Unfortunately, the combination often results in overcooked carrots, turnips, parsnips, and onions (though we’ve certainly undercooked them a few times). Cooking Anova sous vide vegetables removes
the guess work of opening the oven every 20 minutes to see if they’re done. Or forgetting to do that and finding them too done. With the Anova Precision® Cooker, we can cook
sous vide kohlrabi, or cabbage, kale, and
vegetables to perfection, then crisp up the outsides in brown butter at the end. Brown butter is one of our favorite things ever: it’s sweet, savory and simple; the perfect dressing for sous vide root vegetables. Sous Vide Root Vegetables with Brown Butter Serves:
4 Active Time:
20 minutes Total Time:
3 hours 20 minutes Temperature:
185°F (85°C) Finishing step:
sauté in brown butter.
- 1 medium turnip, peeled and cut into 1-inch pieces
- 1 medium rutabaga, peeled and cut into 1-inch pieces
- 8 baby carrots, peeled and cut into 1-inch pieces
- 1 medium parsnip, peeled and cut into 1-inch pieces
- ½ medium red onion, peeled and cut into 1-inch pieces
- 4 cloves garlic, crushed
- 4 sprigs fresh rosemary, on the stem
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons butter
- Kosher salt and freshly ground pepper
Preheat the Anova Sous Vide immersion circulator to 185°F (85°C).
Divide the vegetables and rosemary equally between two food bags. Add one tablespoon of olive oil to each. Season with salt and pepper and seal the bags. Cook for three hours, until vegetables are just tender. Heat a large sauté pan over high heat. Pour the vegetables and accumulated juices from the bags into the pan. (Stand back; there will be splatter.) Cook until the liquid is cooked down to a syrup, about five minutes. With the heat still on high, add the remaining two tablespoons of butter to the vegetables and toss the vegetables thoroughly. Cook until the vegetables are browned (about five minutes), stirring frequently. Serve warm as a side for beef, pork, or chicken. NOTE: In place of rosemary, you can use fresh thyme or fresh sage. You can also add or substitute in other root vegetables, such as golden beets and radishes.