Courtesy of Chef Josh Horrigan (thechefsacademy.com)
Serves 4

INGREDIENTS

• 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

INSTRUCTIONS

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.