Sous vide pole beans with rosemary
500 g pole beans – wide beans – (cleaned 490 g)
½ tsp. salt
2 sprigs rosemary
¼ tsp. caraway
1 pinch pepper
20 g cold butter flakes
Wash and clean the beans and blanch quickly in salted water. Then shock in ice water and drip-dry.
Place beans next to each other in a boil-proof bag and place the rosemary on top of the beans. Coarsely grind the caraway and sprinkle over the butter together with the pepper. Spread the butter over the beans and seal the vacuum bag with 100%.
Cook sous vide in the fusionchef sous vide water bath at 80 °C for 65 to 80 minutes. Then shock in ice water and place in refrigerator until ready to use. Finish by warming the vegetables in the bag and toss briefly in the sauté pan and serve.