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Braised Fennel and Potatoes
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ChefBrunoBertinBraised Fennel and Potatoes
Here's a simple side dish recipe for sous-vide beginners!
Cooking instructions
* Step 1
Set the circulator for 85 C / 185°F.
* Step 2
Cut fennel lengthwise, thick slices.
* Step 3
Halve the onion then cut lengthwise into thick slices.
* Step 4
Combine fennel, onion, 1 tsp salt and pepper with the olive oil in a sous-vide pouch and vacuum seal.
* Step 5
Cook for 40 minutes at 85 C / 185°F.
* Step 6
Cut potatoes crosswise into ¼ inch slices.
* Step 7
Add potatoes, water and remaining tsp of salt into a sous-vide pouch and vacuum seal.
* Step 8
Cook for 25 minutes at 85 C / 185°F.
* Step 9
Remove all ingredients from their pouches and blend well in a serving dish.
* Step 10
Serve immediately.
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