Sous Vide Root Vegetables Recipe | Wolf Gourmet

Sous Vide Root Vegetables Recipe | Wolf Gourmet

wolfgourmet.com

This beautiful side dish of carrots and parsnips is covered in apricot marmalade and brown sugar.

View Original

Share this recipe:

Ingredients

  • ½ pound (225 grams) carrots, peeled and cut into 4½-inch pieces
  • ½ pound (225 grams) parsnips, peeled and cut into 4½-inch pieces
  • 6 tablespoons (120 grams) apricot marmalade, divided
  • 2 tablespoons (28 grams) firmly packed dark brown sugar
  • 1 teaspoon (3 grams) kosher salt
  • 1 teaspoon (2 grams) dry mustard
  • 2 tablespoons (28 grams) unsalted butter
  • Chopped fresh parsley, if desired

More Like This

Roasted Root Vegetables

Roasted Root Vegetables

eatinginthereal.com
Roasted Carrots and Parsnips with Garlic, Citrus, and Sage

Roasted Carrots and Parsnips with Garlic, Citrus, and Sage

cleanplates.com
Recipe: <!-- -->Roasted Root Vegetables<!-- --> | Whole Foods Market

Recipe: <!-- -->Roasted Root Vegetables<!-- --> | Whole Foods Market

wholefoodsmarket.com
Roasted Root Vegetable Salad Recipe | Co+op

Roasted Root Vegetable Salad Recipe | Co+op

grocery.coop
Root Vegetable Casserole Recipe | Home Pressure Cooking

Root Vegetable Casserole Recipe | Home Pressure Cooking

homepressurecooking.com
Roasted Root Vegetables - Edible Santa Barbara and Wine Country

Roasted Root Vegetables - Edible Santa Barbara and Wine Country

ediblesantabarbara.com
Root Vegetable Casserole with Parsley Dumplings | Vegan Recipes

Root Vegetable Casserole with Parsley Dumplings | Vegan Recipes

veganuary.com
Root Vegetables, Unbundled - edible Southeastern Massachusetts

Root Vegetables, Unbundled - edible Southeastern Massachusetts

ediblesema.com