Sous Vide Baby Leeks | Recipe by sousvidetools.com
For a decadent vegetable dish try this delicious sous vide recipe with truffle butter sauce and a garlic and herb crumb
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Cooking tools:
- Sous vide circulator
- Vacuum sealer
- Zip-top bag
- Pot
- Chef's knife
- Cutting board
Ingredients
- 600g of baby leeks, after peeling and trimming
- 9g of maldon salt
- 18g of butter
- 2 fennel bulbs
- 1 stick of celery
- 1 leek, large
- 1 onion, medium
- 1 bunch of flat-leaf parsley
- 1 tbsp of fennel seeds, level
- 1 star anise
- water
- 100g of ciabatta, ground into coarse crumbs
- 1 garlic clove, finely crushed
- 1 tbsp of flat-leaf parsley, finely chopped
- olive oil, for frying
- 20g of truffle, fresh or paste
- 100ml of Noilly Prat
- 250ml of white wine
- 125g of unsalted butter
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