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Pepper vegetables sous vide

updated

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Ingredients for 4 servings:

  • 3 bell peppers, colored
  • 1 sprig(s) rosemary
  • 20 g butter
  • salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 15 minutes

as a side dish or vegetarian main course

Peel the bell peppers with a vegetable peeler and cut into bite-sized pieces. Place them in a vacuum-sealed bag along with rosemary and butter and vacuum seal. Place in a sous vide device at 90°C for approximately 60–90 minutes. Then remove from the bag and season with salt and pepper. This preserves the full flavor of the bell peppers. It makes a delicious side dish for all kinds of dishes. Tips: It also tastes great with carrots and onions. However, these tend to be firmer than the bell peppers—unless they’re finely grated. Mix with a package of diced feta for a delicious main course for two.

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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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