Sous Vide Fennel
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 ...
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.
Ingredients for 4
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
Heat water to 183ºF using Anova Precision Cooker.
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
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.
Remove fennel from skillet, top with Parmesan if desired and serve immediately.