Braised Fennel and Potatoes

1. 1

   Set the circulator for 85 C / 185F.

2. 2

   Cut fennel lengthwise, thick slices.

3. 3

   Halve the onion then cut lengthwise into thick slices.

4. 4

   Combine fennel, onion, 1 tsp salt and pepper with the olive oil in a sous-vide pouch and vacuum seal.

5. 5

   Cook for 40 minutes at 85 C / 185F.

6. 6

   Cut potatoes crosswise into 1/4 inch slices.

7. 7

   Add potatoes, water and remaining tsp of salt into a sous-vide pouch and vacuum seal.

8. 8

   Cook for 25 minutes at 85 C / 185F.

9. 9

   Remove all ingredients from their pouches and blend well in a serving dish.

10. 10

    Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.