Sous Vide Parsnips with Brown Butter and Sage
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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Pro-level cooking techniques made simple.
Ingredients for 6
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
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Step 1
Set the Anova Sous Vide Precision Cooker to 180°F (82°C).
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Step 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.
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Step 3
Remove from the heat and add the sage, salt, and pepper. Let cool for 5 minutes.
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Step 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.
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Finishing Steps
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Step 0
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.