Parsnips and Carrots-Sous Vide


Very nice way to cook vegetables in their own juices.

Parsnips and Carrots-Sous Vide


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
  • 1/2 tsp(s) Kosher Salt
  • 1/2 tsp(s) Black Pepper, course grind
  • 2 Tbsp(s) Butter, unsalted

Parsnips and Carrots-Sous Vide Directions

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


Overall Rating (0)

0 out of 5 stars

Leave your comments

Post comment as a guest

Your comments are subjected to administrator's moderation.
terms and condition.
  • No comments found