Sous Vide Parsnips

Parsnips are cooked sous vide and then quickly sauteed in butter and thyme - a delicious side dish for holidays or special occasions.

Step: 1

Place a heat-resistant pad underneath a large pot filled with water. Attach a sous vide precision cooker to the pot and set temperature to 195 degrees F (95 degrees C). Set timer to 30 minutes.

Step: 2

Cut the ends off the parsnips and peel. Cut a 2-inch piece off the smallest part of the parsnips and remaining parsnips into equal-sized pieces. Place into a resealable bag, making sure that all pieces are laying flat and are not overlapping. Add salt and olive oil.

Step: 3

Remove all air from the bag by using the water immersion method or a vacuum sealer. Lower the bag into the pot once the temperature has reached 195 degrees F (95 degrees C).

Step: 4

When the timer on the sous vide reads 10 minutes, melt butter in a small skillet over low heat. Add thyme sprigs and simmer for 10 minutes.

Step: 5

Remove bag from the pot and take out parsnips. Remove thyme from skillet and season butter with nutmeg. Turn up heat to medium-high and add parsnips. Cook until parsnips are lightly browned, 2 to 3 minutes.

Per Serving: 273 calories; protein 4.4g; carbohydrates 47.8g; fat 9.5g; cholesterol 15.3mg; sodium 143.7mg.

One of most clear way to pick a side dish is to look at your main dish (pasta, chicken, seared tofu) and pick something different. If you’re making pasta, go for a simple vegetable . Making steak? Go for more light. If you’re want to cooking stir-fry with rice, it must not a good idea to adjust with make a rice salad.

One make sure is also can apply to cooking method . You don’t want to overcommit your oven by scheduling three dishes at once in there, or be juggling four pans on the stovetop . But sometimes you can made a dish do double-duty .