½ C heavy cream
½ C Parmesan, grated
2 C Gruyère cheese, shredded, plus extra to garnish
2 cloves garlic, minced
2 large parsnips
1 rutabaga
3 golden beets
3 red beets
2 gold or Yukon potatoes
2 large carrots
2 large turnips
3 ½ tsp kosher salt, divided
Pepper, to taste
½ Tbsp parsley, chopped, to garnish
Prepping time: 25 minutes / Cooking time: 30 minutes (excludes sous vide cooking time)
4
Garnish with chopped parsley and freshly cracked pepper.
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For this enticing main dish, slices of pumpkin are cooked sous vide with onions, cranberries, and seasonings before getting caramelized in a hot pan.
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Dedicated to the Art & Science of Sous Vide
The first publication devoted to the art and science of sous vide cooking, featuring innovative recipes, visual inspiration, expert techniques for cooking sous vide at home, and exclusive interviews with world-class chefs.