Courtesy of Chef Richard Blais
- 1 pound (450 g) fresh green peas
- 1 tablespoon (15 ml) olive oil
- coarse salt to taste
- black pepper to taste
- 1 lemon, for zest only
- 1/4 teaspoon (1.25 ml) garlic powder
- Fill and preheat SousVide Supreme to 185F/85C.
- Put all ingredients into a cooking pouch, evacuate as much air as possible, and seal.
- Submerge the pouch and cook for 45 minutes.
- Delicious straight from the pouch!
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