Peel the peppers with a peeler and cut into bite-sized pieces. Fill into vacuum bags together with rosemary and butter and vacuum seal.
Place in the sous vide device at 90 ° C for approx. 60 - 90 minutes. Then take it out of the bag and season with salt and pepper. The full aroma of the peppers is retained.
Is suitable as a delicious side dish to all kinds of dishes.
Tips: Also tastes very good with carrots and onions. However, these stay firm to the bite than the peppers - unless they are finely planed.
Mixed with a pack of diced feta a very tasty main course for two.
Ingredients
Print Recipe
Pin Recipe