Butter-Braised Fennelwith Green Apple on Parmesan Crisps


Savory, sweet, tangy. Enticing flavors combine in this easy-but-impressive appetizer.




2 bulbs fennel
3 Tbsp butter
1 Tbsp apple cider vinegar
½ tsp kosher salt
1½ tsp parsley, chopped

Parmesan Crisps:

2 C Parmigiano Reggiano cheese, shredded


1 green apple, julienned
2 tsp paprika



  • Sous vide circulator
  • Sous vide pouches
  • Vacuum sealer
  • Baking sheet
  • Silicone baking mat


Prepping time: 30 minutes / Cooking time: 30 minutes (excludes sous vide cooking time)


18 bites


For the Fennel:

  1. Set the circulator to 182°F (83°C).
  2. Trim fennel, reserving the fronds to use as garnish (enough for 18 bites).
  3. Dispose of the woody stalks and slice the bulb as thin as possible.
  4. Seal with butter, vinegar, and salt and cook in water bath for two hours. Remove from water.
  5. In a hot pan over medium-high heat, place the fennel and cook, using the liquid from the pouch to deglaze every few minutes until the fennel just begins to color, about 10 minutes.
  6. Cool at room temperature.
  7. Mix with chopped parsley and set aside.

For the Crisps:

  1. Preheat the oven to 325°F.
  2. On a baking sheet lined with a silicone baking mat, make 18 mounds of about 1 1/2 tablespoons of cheese.
  3. Space the mounds evenly so each has about two inches of space surrounding it.
  4. Bake for about 15 minutes, until the cheese has spread into a round and is developing a golden color.
  5. Let cool completely before assembly.

To Serve:

On each crisp, pile a generous layer of apple, then add a dollop of the fennel. Garnish with a fennel frond and sprinkle with paprika.

Developed by the chefs of Cuisine Solutions. Featured in Sous-Vide magazine Fall/Winter 2018.

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