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Parsnips are cooked sous vide and then quickly sauteed in butter and thyme - a delicious side dish for holidays or special occasions.

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Recipe Summary test

prep:
15 mins
cook:
35 mins
total:
50 mins
Servings:
2
Yield:
2 servings
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

273 calories; protein 4.4g; carbohydrates 47.8g; fat 9.5g; cholesterol 15.3mg; sodium 143.7mg. Full Nutrition
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