Sous vide Recipe Book 2018

1
Wash the vegetables, peel if
necessary, and cut into even,
bite-sized chunks.
2
Finely dice the shallot and
mix into the vegetables with
the garlic and herbs.
3
Put everything in the
vacuum-sealing bag and
vacuum seal.
(See below for settings)
4
Cook the ratatouille.
(See below for settings)
5
Remove from the
vacuum-sealing bag, place
on a plate, and garnish each
portion with a sprig of rose-
mary. Delicious served with
strong-avored meat.
Ingredients
1red sweet pepper
1yellow sweet pepper
½zucchini
6cherry tomatoes
6button mushrooms
1shallot
1clove of garlic, nely diced
½tsp thyme leaves, chopped
1tsp basil, chopped
1tsp sea salt
½tsp freshly ground black
pepper
2tbsp olive oil
2–3sprigs of rosemary
Preparation time:
ca. 1hour 10minutes
Cooking duration:
40minutes
Step 3 settings
Vacuum seal the bag
Vacuum level 3
Step 4 settings
Cooking method: Sous-vide
Temperature: 149°F (65°C)
Duration: 40minutes
Shelf level:
Wire oven rack: 2nd from the
bottom
2–3portions
Ratatouille
Vegetables62