Recipe Info Parsnips and Carrots-Sous Vide

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By headhusband

Very nice way to cook vegetables in their own juices.

Category:	Vegetables Sous Vide
Seasons
Cuisine Type	COM_JOOMRECIPE_CUISINE_SOUTHERN

For 4 Person(s)

1 lb(s) Carrots, peeled
1 lb(s) Parsnips, peeled and cut to match carrot size
1 medium Red Onion, peeled and quartered
1 tsp(s) Cumin
3 stick(s) Rosemary, fresh
3 sprig(s) Rosemary, fresh
0.5 tsp(s) Kosher Salt
0.5 tsp(s) Black Pepper, course grind
2 Tbsp(s) Butter, unsalted

Heat Sous Vide to 185°F.
Toss the carrots, parsnips and onion with the cumin, salt and pepper.
Place carrots, parsnips and red onion in a vacuum bag. Add the rosemary sprigs and butter. Seal bag.
Cook for 3-4 hours.