5 oz white wine or balsamic vinegar
4 anchovy fillets
4 cloves garlic, smashed
1 ½ Tbsp olive oil
8 parsley stems, finely chopped
3 oz thyme flower honey
2 sprigs fresh thyme
¼ tsp salt
¼ tsp black pepper
2 oz olive oil
4 C organic heritage pumpkin (can substitute acorn squash, kombucha or any other small pumpkin), sliced to ½” crescents
1 C cippolini onions, peeled
1 oz dried cranberries
¼ tsp kosher salt
1/8 tsp black pepper
½ Tbsp grapeseed oil
½ Tbsp unsalted butter
Prepping time: 20 minutes / Cooking time: 45 minutes (excludes sous vide cooking time)
Heat the grapeseed oil in a large sauté pan over high heat. Sear the pumpkin and onion mix; caramelize five minutes.
Lower the heat to medium-high, then add the sauce into the pan one spoonful at a time until the vegetables are glazed to your preference.
Remove from the heat and serve.
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