Romanesco broccoli sous vide
700 g Romanesco broccoli (cleaned 450 g)
20 g flakes of salted butter
1 pinch nutmeg
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.
Image: © nito / Fotolia.com