Sous Vide Rutabaga with Butter and Thyme

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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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Rutabaga doesn't make its way into our kitchen very often. Of course, the Anova Sous Vide Precision Cooker has made us much more adventurous with our ingredients, so we decided to see if rutabaga would make a good side. Conclusion? It does. (The butter doesn't hurt, either.)
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Ingredients for 6

  • 1 pound rutabaga, peeled and sliced into large dice

  • 4 tablespoons unsalted butter

  • 2 sprigs fresh thyme, plus more for serving

  • 1 teaspoon kosher salt

  • 1/2 teaspoon freshly ground black pepper

Directions

  • Step 1

    Set the Anova Sous Vide Precision Cooker to 180°F (82°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 dry setting. Place in the water bath and set the timer for 2 hours.

    • Finishing Steps

    • Step 0

      When the timer goes off, remove the bag from the water bath. Transfer entire contents of the bag to a serving platter. Remove cooked thyme sprigs and add additional fresh thyme leaves, if desired. Serve.

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180 F / 82.2 C Recipe Temp
Recipe Time
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