Parmesan Broccoli and Red Peppers Sous Vide

Adapted from The 6 Week Cure for the Middle Aged Middle, Eades and Eades (Crown 2009)

Serves 4

INGREDIENTS

  • 2 cups (459 g) broccoli florets, washed and well drained
  • 1 clove garlic, peeled and minced
  • ½ teaspoon (2.5 ml) salt
  • ¼ teaspoon (1.25 ml) ground black pepper
  • 1 tablespoon (15 g) butter
  • 2 canned roasted red peppers, rinsed, seeded, and cut lengthwise into strips
  • ¼ cup (30 g) freshly grated Parmesan cheese

 

INSTRUCTIONS

  1. Fill and preheat the SousVide Supreme to 183F/84C.
  2. Season the broccoli and garlic with the salt and pepper and put into a large (gallon/3.8 liter) cooking pouch.  Add the butter and vacuum seal.
  3. Put the pepper strips into another small (quart/liter) cooking pouch and vacuum seal.  Set aside.
  4. Submerge the pouch of broccoli in the water oven and cook for 30 minutes.
  5. Add the pouch of peppers to the water oven and continue to cook for 15 to 20 minutes.
  6. Remove both pouches, open and drain off any liquid.  Put the vegetables into a warm serving bowl, top with the Parmesan cheese, toss, and enjoy.