Sous vide Recipe Book 2018

1
Split the cauliower up
into orets. Mix the cream
with the mustard, salt, pepper,
and sugar, add to the vacuum-
sealing bag with the vegetables,
and vacuum seal.
(See below for settings)
2
Cook the cauliower.
(See below for settings)
3
Remove from the
vacuum-sealing bag and
serve while hot. Delicious served
with parsley potatoes and fried
sh.
Ingredients
1medium cauliower
(approx. 600g)
150g cream
3tbsp. mustard powder
½tsp salt
Freshly ground pepper
1tsp sugar
Preparation time:
ca. 50minutes
Cooking duration:
40minutes
Step 1 settings
Vacuum seal the bag
Vacuum level 2
Step 2 settings
Cooking method: Sous-vide
Temperature: 185°F (85°C)
Duration: 40minutes
Shelf level:
Wire oven rack: 2nd from the
bottom
2–3portions
Cauliower in mustard cream
Vegetables58