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Sous Vide Parsnips

Sous Vide Parsnips

Cost $5.5, save $10

Source: Recommended by CookPal

  • 35 Min
  • 2 Servings
  • $5.5

INGREDIENTS

  • Vegetables

    • 2 large parsnips

  • Oils and Fats

    • 1 teaspoon olive oil
    • 🧈 1 tablespoon unsalted butter

  • Herbs and Spices

    • 🧂 1 pinch fine salt
    • 2 sprigs fresh thyme
    • 1 pinch freshly grated nutmeg

STEPS

1

Place a heat-resistant pad underneath a large pot filled with water. Attach a sous vide precision cooker to the pot; set temperature to 195 degrees F (95 degrees C) according to the manufacturer's instructions. Set timer to 30 minutes.

2

Cut ends off parsnips; peel. Cut a 2-inch piece off smallest parts of parsnips; cut remaining parts of parsnips into equal-sized pieces. Place into a resealable plastic bag, making sure pieces lay flat and don't overlap. Add olive oil and salt.

3

Remove excess air from bag using the water immersion method or a vacuum sealer; seal the bag. Immerse into the pot once it has come to temperature.

4

Melt butter in a small skillet over low heat when 10 minutes are left on sous vide timer. Add thyme sprigs; simmer for 10 minutes.

5

Remove bag from the pot; remove parsnips from the bag. Remove thyme from the skillet; season butter with nutmeg. Increase heat to medium-high; add parsnips to skillet. Cook until parsnips are lightly browned, 2 to 3 minutes.

NUTRIENTS

Per 1 serving

🔥

273

Calories

  • 4
    Protein
  • 48
    Carbs
  • 10
    Fats

💡 For best flavor, make sure to use fresh thyme.You can prepare the parsnips a day in advance and refrigerate them before sautéing.Ensure the parsnips do not overlap in the resealable bag for even cooking.