Saffron-fennel Sous Vide

by Editorial Staff

Summary

Prep Time 20 mins
Cook Time 3 hrs
Total Time 3 hrs 20 mins
Course Side Dish
Cuisine European
Servings (Default: 4)

Ingredients

  • 2 tuber / s fennel
  • 1 g saffron
  • 100 ml poultry stock
  • 20 ml olive oil
  • 3 g salt
Saffron-fennel Sous Vide
Saffron-fennel Sous Vide

Instructions

  1. Cut the fennel lengthways into approx. 6 mm thick slices. Where the leaves hang together through the stalk, the discs arise.
  2. The stems and the outer parts can be used well for a fennel cream soup.
  3. Vacuum the slices together with the other ingredients in a vacuum bag. Cook in a water bath at 85 ° C for 3 hours.
  4. Remove from the bags, reduce the cooking stock to about 1/3 of the amount.
  5. A wonderful and effective side dish e.g. for meat and fish dishes.

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