Romanesco broccoli sous vide

Sous Vide Romanesco Romanesco Rezept Miessmer Fotolia 61706464

Author:

Andreas Miessmer

Preparation time:

10 minutes

Cooking time:

1 hour

Level of difficulty:

Ingredients

700 g Romanesco broccoli (cleaned 450 g)
20 g flakes of salted butter
1 pinch nutmeg

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Preparation

Cut the Romanesco broccoli into small florets, clean, wash, and dry. Then blanch briefly in salted water, shock in ice water.

Place the vegetables next to each other in a boil-proof bag, sprinkle the salted butter with the nutmeg, and distribute over the Romanesco.
Vacuum the bag with 100% and cook the vegetables in the fusionchef sous vide water bath at 80 °C for 60 minutes.

Then shock in ice water. To serve, reheat in the bag and toss briefly in a sauté pan and glaze lightly.