Sous Vide Parsnips with Brown Butter and Sage

These sous vide parsnips with brown butter and sage just screams fall, but we’ll eat them at any time of the year. Brown butter and sage are the perfect complements for parsnips. Plus, brown butter is one of our favorite things ever: it’s sweet, savory and simple. And it’s the perfect dressing for sous vide root vegetables.

Author

Emily Farris and Jeff Akin

Emily Farris and Jeff Akin are the co-founders of Feed Me Creative, a former culinary creative agency in Kansas City, MO.

Prep Time: 00:20

Recipe Time: 02:00

Temperature : 180F / 82.2C

Ingredients

• 6 tablespoons unsalted butter
• 6 leaves fresh sage
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 pound parsnips, peeled and cut into 2-inch pieces

Directions

1. Set the Anova Sous Vide Precision Cooker to 180°F (82°C).
2. In a large saute pan, melt the butter over medium-high heat. Continue to cook, swirling the pan, until the butter just begins to brown, 3 to 5 minutes.
3. Remove from the heat and add the sage, salt, and pepper. Let cool for 5 minutes.
4. Combine the cooled butter mixture and the parsnips in a large zipper lock or vacuum seal bag. Seal the bag using the water immersion technique or a vacuum sealer on the moist setting. Place in the water bath and set the timer for 2 hours.

Finishing Steps

1. When the timer goes off, remove the bag from the water bath. Transfer the entire contents of the bag to a serving platter. Remove and discard sage leaves. Serve.