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
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.
