- 300 g carrots
- 300 g parsnips
- 600 g turnips
- 20 g butter
- 1 tsp coriander seeds
- 1 tsp fennel seeds
Clean and peel the vegetables and cut into thin sticks (approx. 4 x 1 cm).
Put the vegetables in a suitable vacuum bag, e.g. ZWILLING FRESH & SAVE bag M. Add a pinch of salt and sugar each, and the coriander and fennel seeds. Fold the opening of the bag over so that the zipper does not get dirty when filling. Close the bag and vacuum seal.
Attach the ZWILLING ENFINIGY sous-vide stick to a suitable pot, e.g. ZWILLING Pro. Fill with water, observing the maximum filling quantity on the stick, and heat the water to 85 °C. Put the bag in and cook the vegetables sous-vide for 1 hour.
Remove the vegetables, heat them if desired and season to taste.
Serve with sautéed or pan-fried meat.
The vegetables can be varied according to season and taste, e.g. celeriac, parsley root or beetroot also work well in this recipe.
To prevent the bag from floating on the surface, we recommend using the ENFINIGY sous-vide rack. To save energy, simply use the practical ENFINIGY sous-vide lid with recess.