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Kohlrabi with egg and goat cheese sous-vide

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Ingredients for 4 servings:

  • 1 kohlrabi
  • 1 tsp, heaped thyme
  • 3 tbsp olive oil
  • 4 eggs, size M
  • 1 goat Camembert, 200 g
  • 4 pinches of sweet paprika powder

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 3 hours; Total time approx. 3 hours 20 minutes

Mix the thyme and oil. Cut the kohlrabi into 1.5 cm thick slices. Mix the thyme/oil mixture and the kohlrabi slices well. Divide everything between two vacuum bags and vacuum seal (manually). Let it cook in a water bath at 85 degrees Celsius for 2 hours. Then refrigerate until ready to use. Heat the water bath to 63 degrees Celsius. Add the eggs (in their shells) and the kohlrabi slices to the water bath and cook for 1 hour. Slice the cheese. Carefully crack the eggs, removing only the yolks. Top each kohlrabi slice with a slice of cheese and an egg yolk. Sprinkle with paprika and serve immediately.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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