Dish of the Month (DoTM) – APRIL 2016 – VEGETABLE(S)

Played more with the sous vide machine this weekend. Made this vegetable medley to go along with perfect salmon…and this many vegetables only took about an hour to do. Amazing.


From right to left: asparagus, glazed carrots with double cream butter and thyme, baby fingerling potatoes with duck fat, zucchini, kohlrabi with double cream butter and thyme, beets with balsamic
The carrots, potatoes, and kohlrabi required a little pan searing for color. All veggies were a bit al dente and tender at the same time. They tasted even more concentrated versions of themselves because of the cooking process. Fantastic!

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