Sous Vide Bacon-Poached Root Vegetables

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Courtesy of Chef Josh Horrigan (
Serves 4


  • 1 rutabaga, peeled and cut into 1-inch (2.5 cm) cubes
  • 1 turnip, peeled and cut into 1-inch (2.5 cm) cubes
  • 2 carrots, peeled and cut into 1-inch (2.5 cm) pieces
  • 4 parsnips, peeled and cut into 1-inch (2.5 cm) pieces
  • 1 large sprig rosemary
  • 2 cloves garlic, peeled and crushed
  • 1/2 cup (120 ml) bacon grease (solidified)
  • Salt and pepper, to taste


  1. Fill and preheat the SousVide Supreme to 183F/84C.
  2. Put all the vegetables into a large (gallon/3.8 liter) cooking pouch in a single layer, add bacon grease, garlic, and rosemary and vacuum seal. (Use multiple pouches, if needed, to avoid crowding.)
  3. Submerge the pouch(es) in the water bath and cook 2-4 hours.
  4. Remove the pouch(es) from the water bath and transfer the vegetables (reserving the poaching liquid for later use) to a baking sheet, spreading them in an even layer.
  5. Sprinkle the vegetables with a little fresh rosemary and broil for 3-5 minutes until a golden brown crust forms.
  6. Season with salt and pepper to taste.
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