From Episode 8 – Sous Vide Basics Cooking Video Series with Sharone Hakman Serves 2 to 4 Serve with Sous Vide Ribeye Steak INGREDIENTS 1 red beet, peeled 1 yellow beet, peeled 1 turnip, peeled 5 to 6 cippolini or pearl onions, peeled 1 teaspoon (5 ml) olive oil 1 tablespoon (15 ml) butter salt and pepper to taste INSTRUCTIONS Fill and preheat the SousVide Supreme to 182F/83C. Chop the beets and turnips into 1-inch pieces or, if desired, scoop into small rounds with a melon baller. Sprinkle the vegetables with salt and pepper and put each vegetable into … Read More
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