Sous Vide Pickled Fennel
Emily Farris and Jeff Akin are Feed Me Creative — a culinary content studio in Kansas City's historic West Bottoms that specializes in recipe development, food styling, and photography. (We're also really good eaters!)
Ingredients for 8
1 cup white wine vinegar
2 tablespoons ultrafine sugar
Juice and zest of 1 lemon
1 teaspoon kosher salt
2 medium bulbs fennel, trimmed and cut into 1/4-inch-thick slices
Set the Anova Sous Vide Precision Cooker to 180°F (82°C).
In a large bowl, whisk together the vinegar, sugar, lemon juice, lemon zest, and salt. Transfer to a large zipper lock bag and add the fennel. Seal the bag using the water immersion technique.
Place the bag in the water bath and set the timer for 30 minutes.
When the timer goes off, remove the bag from the water bath. Transfer to an ice bath and let cool to room temperature. Serve.