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Saffron fennel sous vide

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Ingredients for 4 servings:

  • 2 bulbs of fennel
  • 1 g saffron
  • 100 ml chicken stock
  • 20 ml olive oil
  • 3 g salt

Instructions

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

a wonderful side dish, buttery soft

Cut the fennel lengthwise into approximately 6 mm thick slices. Cut the slices where the leaves are joined by the stem. The stems and outer parts are ideal for making a fennel cream soup. Vacuum-seal the slices along with the remaining ingredients in a bag. Cook in a water bath at 85°C for 3 hours. Remove from the bags and allow the cooking liquid to reduce to about 1/3 of its original volume. A wonderful and effective side dish, for example, for meat and fish dishes.

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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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