Sous vide Recipe Book 2018

1
Cut the kohlrabi into
thin batons, add to the
vacuum-sealing bag with the
other ingredients, and vacuum
seal. (See below for settings)
2
Cook the kohlrabi.
(See below for settings)
3
Remove from the
vacuum-sealing bag and
serve immediately. Delicious
served with roasts and boiled
potatoes.
Ingredients
180g peeled kohlrabi
40g cream
20g butter
½tsp Fleur de Sel
A little freshly ground white
pepper
Preparation time:
ca. 45minutes
Cooking duration:
30minutes
Step 1 settings
Vacuum seal the bag
Vacuum level 3
Step 2 settings
Cooking method: Sous-vide
Temperature: 185°F (85°C)
Duration: 30minutes
Shelf level:
Wire oven rack: 2nd from the
bottom
2portions
Kohlrabi in a cream sauce
Vegetables
>> Tip:
The sauce can be thickened on the
cooktop with a little corn our if
required.
It can also be used as an accompa-
niment to other vegetables.
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