Sous Vide Parsnips

Parsnips are cooked sous vide and then quickly sautéed in butter and thyme—a delicious six-ingredient side dish recipe for holidays or special occasions.

• Preparation Time: 15 mins
• Cooking Time: 35 mins
• Total Time: 50 mins
• Calories: 273 Calories

Ingredients

• 1 tablespoon butter
• 1 teaspoon olive oil
• 2 sprigs fresh thyme
• 1 pinch freshly grated nutmeg
• 2 large parsnips
• 1 pinch fine salt

Recipe Instructions

Step 1

Place a heat-resistant pad underneath a large pot filled with water. Attach a sous vide precision cooker to the pot; set temperature to 195 degrees F (95 degrees C) according to the manufacturer's instructions. Set timer to 30 minutes.

Step 2

Cut ends off parsnips; peel. Cut a 2-inch piece off smallest parts of parsnips; cut remaining parts of parsnips into equal-sized pieces. Place into a resealable plastic bag, making sure pieces lay flat and don't overlap. Add olive oil and salt.

Step 3

Remove excess air from bag using the water immersion method or a vacuum sealer; seal bag. Immerse into the pot once it has come to temperature.

Step 4

Melt butter in a small skillet over low heat when 10 minutes are left on sous vide timer. Add thyme sprigs; simmer for 10 minutes.

Step 5

Remove bag from the pot; remove parsnips from the bag. Remove thyme from the skillet; season butter with nutmeg. Increase heat to medium-high; add parsnips to skillet. Cook until parsnips are lightly browned, 2 to 3 minutes.