Sous Vide Root Vegetables
Root vegetables transform in the sous vide bath, retaining their natural color and flavor while becoming perfectly tender. Tossed in a warm apricot and brown sugar glaze, they make a vibrant side to pair with roasted meats or festive holiday menus.
Ingredients
Makes 4 servings
- ½ pound (225 grams) carrots, peeled and cut into 4½-inch pieces
- ½ pound (225 grams) parsnips, peeled and cut into 4½-inch pieces
- 6 tablespoons (120 grams) apricot marmalade, divided
- 2 tablespoons (28 grams) firmly packed dark brown sugar
- 1 teaspoon (3 grams) kosher salt
- 1 teaspoon (2 grams) dry mustard
- 2 tablespoons (28 grams) unsalted butter
- Chopped fresh parsley, if desired
Directions
Fill the Multi-Function Cooker with 4 quarts (3.8 liters)warm water. Place the Sous Vide Rack in the Multi-Function Cooker. Set the Multi-Function Cooker to Sous Vide Mode and set the temperature to 185°F (85°C). Press Start.
Mix carrots, parsnips, 3 tablespoons (60 grams) marmalade, brown sugar, salt and mustard in a large bowl. Add carrot mixture to a 1-quart heat-safe bag. Seal the bag and vacuum completely.
When the water reaches set temperature, add the vegetable pouch to the temperature-controlled water. Cover and cook until the vegetables are crisp-tender to the touch, 1 hour and 45 minutes to 2 hours.
When finished cooking, remove the pouch from the temperature-controlled water. Remove the vegetables from the pouch and pat dry. Discard water and wipe the Multi-Function Cooker clean.
Set the Multi-Function Cooker to Sauté/Sear Mode, MEDIUM. Press Start. Add the vegetables, butter and remaining 3 tablespoons (60 grams) marmalade. Cook until the butter is melted and the glaze begins to thicken, 2-3 minutes. Remove the vegetables. Spoon the glaze over the vegetables. Garnish with parsley, if desired.
Variations
Sous Vide Asian Sweet Potatoes
Make as directed, omitting carrots, parsnips, brown sugar and mustard. Add 3½ cups (453 grams) 1-inch cubed peeled sweet potatoes and 1 tablespoon (15 milliliters) fresh lemon juice to the bag. Cook in the temperature-controlled water for 1 hour. Substitute 2 tablespoons (30 milliliters) sesame oil for butter and add ¼ cup (25 grams) sliced green onion when making the glaze.
Sous Vide Carrots and Fennel
Make as directed, omitting parsnips. Substitute orange marmalade for apricot marmalade and add 4¾ cups (445 grams) thinly sliced fennel to the bag. Add 1 tablespoon (5 grams) thinly sliced garlic and 1 tablespoon (6 grams) fresh orange zest when making the glaze.
Pro Tip
Use orange or ginger preserves or red pepper jelly instead of apricot marmalade.
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