Parsnips are cooked sous vide and then quickly sauteed in butter and thyme - a delicious side dish for holidays or special occasions.
Ingredients
- parsnips: 2 piece
- pinch fine salt: 1 piece
- olive oil: 1 tsp
- butter: 1 Tbsp
- sprigs fresh thyme: 2 piece
- pinch freshly grated nutmeg: 1 piece
Metric Conversion
Stages of cooking
-
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.
