Ingredients
2
2 servings
- •2 large parsnips
- •1 pinch fine salt
- •1 teaspoon olive oil
- •1 tablespoon butter
- •2 sprigs fresh thyme
- •1 pinch freshly grated nutmeg
Instructions
- 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.
Nutritional Facts
Per 2 servings
- Calories: 273
- Carbohydrate: 48g
- Fat: 10g
- Fiber: 15g
- Protein: 4g
- Sugar: 11g
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