Sous Vide Parsnip Puree

(35)

Emily Farris and Jeff Akin

Kansas City, Missouri

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

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Root vegetable purees are the are the perfect side for just about any fall or winter dinner — whether it’s fish, poultry or pork. And with the Anova Sous Vide Precision Cooker, you’ll always get the perfect texture and consistency. For this Sous Vide Parsnip Puree, parsnips are cooked for an hour and a half with cream, butter, salt, and pepper, then pureed to perfection in a blender or food processor. Because they’re lower in starch than potatoes, you’ll get great results when pureeing them.
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Ingredients for 4

  • 1 pound parsnips, peeled and sliced into 1/2-inch pieces

  • 1 cup heavy cream

  • 3 tablespoons unsalted butter

  • 2 teaspoons kosher salt, plus more to taste

  • 1 teaspoon ground white pepper, plus more to taste

Directions

  • Step 1

    Set the Anova Sous Vide Precision Cooker to 190°F (87°C).

  • Step 2

    Combine all ingredients 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 the bag in the water bath and set the timer for 1 1/2 hours.

    • Finishing Steps

    • Step 0

      When the timer goes off, remove the bag from the water bath. Transfer the entire contents of the bag to a blender or food processor. Puree until smooth.

    • Step 1

      Season to taste with salt and pepper. Serve.

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190 F / 87.8 C Recipe Temp
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