Sous Vide Parsnips Recipe

Cooking Directions

• STEP 1.Preheat the sous vide water bath to 185°F (85°C).
• STEP 2.Peel the parsnips and cut them into evenly sized pieces.
• STEP 3.Place the parsnips in a vacuum-sealable bag.
• STEP 4.Add the olive oil, thyme, rosemary, garlic, salt, and pepper to the bag.
• STEP 5.Seal the bag using a vacuum sealer or the water displacement method.
• STEP 6.Place the bag in the preheated water bath and cook for 1 hour.
• STEP 7.Remove the bag from the water bath and carefully open it.
• STEP 8.Transfer the parsnips to a serving dish and garnish with fresh parsley.
• STEP 9.Serve hot as a side dish with your favorite main course.

Cooking Tips

• Make sure to cut the parsnips into evenly sized pieces for even cooking.
• If you don't have a vacuum sealer, you can use the water displacement method to seal the bag.
• You can adjust the seasoning according to your taste preferences.
• For a slightly caramelized texture, you can quickly sear the cooked parsnips in a hot skillet before serving.

Storage and Serving

• Leftover sous vide parsnips can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, you can either microwave them or sauté them in a skillet until heated through.
• Serve the seasoned parsnips as a side dish with roasted chicken, grilled fish, or a vegetarian main course.