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Kohlrabi sous vide

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Ingredients for 3 servings:

  • 2 m.-large kohlrabi
  • 1 tsp raw cane sugar
  • ½ tsp salt
  • 40 g sour cream butter

Instructions

Working time approx. 10 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

Peel the kohlrabi, cut into 3 mm thick slices, and then season with sugar and salt. Let the slices stand for 20 minutes. Preheat a water bath to 87 degrees Celsius. Place the kohlrabi slices and butter in a sous vide-suitable bag and vacuum seal. Place the bag in the water bath and cook for 45 minutes. Serve immediately, perhaps with boiled potatoes. Tip: You can also cook the kohlrabi in advance; in this case, simply chill the bag in ice water.

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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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