½ C heavy cream
½ C Parmesan, grated
2 C Gruyère cheese, shredded, plus extra to garnish
2 cloves garlic, minced
2 large parsnips
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)
Garnish with chopped parsley and freshly cracked pepper.
Chef Curtis Stone—the ambitious chef behind Beverly Hills restaurant Maude—shares his recipe for a less-fussy approach to serving a holiday bird.
For this enticing main dish, slices of pumpkin are cooked sous vide with onions, cranberries, and seasonings before getting caramelized in a hot pan.
Just when you thought nothing could beat mom's recipe, this classic casserole gets a flavor boost thanks to sous vide sweet potatoes. It just might become a new tradition.
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.