Recipe for salad with red pointed cabbage and carrots
A lot more than meat can be prepared using sous-vide/water bath, for example, vegetables that become incredibly delicious with the gentle cooking method.
Here, we have experimented with red cabbage and new carrots seasoned with tarragon and lemon zest, and the result is surprisingly tasty.
Ingredients
- 1 pcs. Pointed Cabbage red - can be substituted with regular pointed cabbage
- 1 bunch Carrots young carrots with tops
- 5.4 gram Tarragon fresh, finely chopped
- 20 gram Butter
- 13.6 gram Oil truffle oil
- Lemon Zest finely grated
- Spices salt and pepper
Instructions
- Clean the vegetables and cut them into smaller pieces.
- Place vegetables, butter, truffle oil, tarragon, and a bit of salt and pepper in a vacuum bag. Seal the bag.
- Cook the vegetables in a sous vide/water bath at 52 degrees Celsius (126 degrees Fahrenheit) for 20 minutes. They should still have a bit of crunch!
- After cooking, take the contents out of the bag and pat the vegetables dry with a tea towel.
- Before serving, toss the vegetables with grated lemon zest.
SPRING VEGETABLES
- Clean the vegetables and cut them into smaller, bite-sized pieces.
- Place the vegetables, butter, tarragon, a pinch of salt, and freshly ground pepper in the vacuum bag.
- Seal the vacuum bag and cook the vegetables at 52°C for about 20 minutes in a steam oven - they should have a nice bite.
- At serving, dry the vegetables on a dry cloth.
- Grate a bit of fresh lemon zest over the vegetables before serving.
Notes
You can cook many different types of vegetables in a sous vide/water bath - experiment, only your imagination sets the limits!