In our sous vide class this was my favorite dish. The vegetables with the horseradish creme fraiche is amazing and so simple! This helped sell me on the immersion circulator.
Olive Oil Braised Vegetables with Horseradish Creme Fraiche
Braise, Milwaukee WI
8 ounces baby beets, blanched, peeled and quartered
4 ounces carrot, cut into 1/2" logs
4 ounces rutabaga, diced
4 ounces parsnip, cut into 1/2" logs
4 ounces celery root, diced
3/4 cup olive oil
1/4 cup fresh marjoram or thyme, chopped
Horseradish Creme Fraiche:
1 cup creme fraiche
2 tablespoons horseradish
2 teaspoons lemon juice
1. In a small bowl; whisk horseradish, lemon juice and salt into creme fraiche. Set aside.
2. In medium sous-vide bag; add 1/2 cup olive oil, carrots, rutabaga, parsnip and celery root, season with salt and pepper. Place in immersion circulator at 185 for 35 minutes. In small sous-vide bag; add 1/4 cup olive oil, beets, season with salt and pepper. Place in immersion circulator at 185 for 30 minutes.
3. To serve; gently spoon warm vegetables and beets into serving bowls and top with a dollop of creme fraiche.
In April of 2013 we began our sous vide journey. I signed us up for a class @ Braise Culinary School, one our favorite places on earth. We were going to learn how to do sous vide at home without buying expensive equipment. The class was great, very inspirational and ended with us heading straight to Williams Sonoma the next day to buy the Poly Science immersion circulator and a vacuum sealer. I was unsure that this was a good plan even after the class. What sold me was eggs! It's so easy to throw eggs in there and have them perfectly cooked.
Three years later we are still using it quite often. Matt will get meat that is already vacuum sealed and throw that in. We'll seal inexpensive cuts of meats in simple marinades. I was never a big fan of tempeh but cooked in a vacuum bag with a balsamic marinade makes one of the best things I've ever eaten! I've done many desserts in mason jars in there!... bread pudding, cake, cheesecakes, pudding to name a few. I have a long list of techniques to try. I even read you can brew beer in there!
Here is the reference we use most often from class. Times/temperatures are helpful and we've adjusted slightly for our tastes.
is the smallest kitchen ever. We used to watch those decorating shows that said they were doing small kitchens and then could see that 4 of my kitchens would fit in their "small kitchens".
All Almonds Apple Asparagus Avocado Bagel Banana Bar Bark Basil Beans Beer Beets Black Beans Blueberries Braise Brandy Bread Breakfast Brewers Organics Broccoli Brown Sugar Bruschetta Brussel Sprouts Burger Cabbage Cake Candy Carrot Cashews Cauliflower Celery Salt Cheddar Cheese Cherry Cherry Tomatoes Chicken Chickpeas Chips Chocolate Clock Shadow Creamery Cocktail Cocoa Coconut Coconut Flour Coconut Sugar Coffee Cookies Corn Cranberries Cream Cucumber Cupcake Dates Dinner Dip Dried Fruit Drink Easy Edamame Eggs Empanadas Farro Fermentation Feta Food Fries Fudge Gluten Free Grapefruit Gravy Greek Yogurt Green Tomatoes Growing Power Hazelnut Herb Home Made Honey ISi Jar Kale Lavender Lemon Lentils Malt Martha Stewart Microwave Mint Mushrooms Nutritional Yeast Oatmeal Oats Omanhene Orange Organicville Paprika Parmesan Parsnip Pasta Peanut Peanut Butter Peas Pepper Pesto Pie Pineapple Pita Pizza Potato Pretzels Pudding Pumpkin Quiche Quinoa Raspberry Rice Risotto Roast Salad Salt Sandwich Siracha Slaw Slow Cooker Soup Sous Vide Spinach Squash Strawberries Strawberry Sugar River Dairy Sunflower Sushi Sweet Potato Tacos Tamari The Engine No 2 Diet The Food Lab The Spice House Tofu Tomato Trader Joe's Trail Mix Trends Truffles Vanilla Vegan Vegetarian Walnuts Wisconsin Winter Farmer Zombie Zucchini