Sous Vide Fennel

Slowly cooked fennel is sweet and silky, making it a great treat for everyone - and perhaps even a surprise for those tasting it for the very first time. 

The best part? This recipe is simple and so tasty. 

Author

Barbara Freda

I grew up in a cooking family and after getting a degree in Spanish and Anthropology, realized what I really wanted to do was to go to culinary school. After working in a NYC bank for a few years, I managed to get to culinary school and got my first jobs in NYC kitchens, including a long stint at Union Square Cafe in its earliest years. After (sadly) leaving NYC, I realized I needed to step away from the 80-hour work weeks, so I left the heat of the kitchen for the cool of the computer keyboard: I started writing about food, the business of food, and technology in the food industry, as well as teaching cooking classes. Recipe development remains one of my top loves, and the opportunity to develop recipes for Anova has been fun every step of the way.

Prep Time: 00:05

Recipe Time: 03:00

Temperature : 183F / 83.9C

Ingredients

• 2 large bulbs (about 1 Kilo) fennel, trimmed, washed and quartered through root
• ½ cup (118ml) chicken stock
• 1 tablespoon (28g) butter
• 1 ounce (28 g) Parmesan cheese, optional
• Salt and Pepper to taste

Directions

1. Heat water to 183ºF using Anova Precision Cooker.
2. While water heats, place cut fennel into zip-close plastic bag with stock and butter. Seal, using water immersion method to create vacuum. Place in water and cook 3 to 4 hours.

Finishing Steps: Stovetop

1. 5 minutes before fennel is done, heat cast iron skillet over high heat. When fennel is done, remove from cooking water, remove fennel from bag and place into hot skillet, searing just one side of each wedge.
2. Remove fennel from skillet, top with Parmesan if desired and serve immediately.