Mastering the Multi Function Cooker

54 | mu lt i -f u n c t i o n c o o k e r
SOUS VIDE
1. Fill the Multi-Function Cooker with 4 quarts (3.8 liters)
warm water. Place the Sous Vide Rack in the Multi-
Function Cooker. Set the Multi-Function Cooker to Sous
Vide Mode and set the temperature to 185°F (85°C).
Press Start.
2. Mix carrots, parsnips, 3 tablespoons (60 grams)
marmalade, brown sugar, salt and mustard in a large
bowl. Add carrot mixture to a 1-quart heat-safe bag.
Seal the bag and vacuum completely.
3. When the water reaches set temperature, add the
vegetable pouch to the temperature-controlled water.
Cover and cook until the vegetables are crisp-tender to
the touch, 1 hour and 45 minutes to 2 hours.
4. When finished cooking, remove the pouch from the
temperature-controlled water. Remove the vegetables
from the pouch and pat dry. Discard water and wipe the
Multi-Function Cooker clean.
5. Set the Multi-Function Cooker to Sauté/Sear Mode,
MEDIUM. Press Start. Add the vegetables, butter and
remaining 3 tablespoons (60 grams) marmalade. Cook
until the butter is melted and the glaze begins to thicken,
2-3 minutes. Remove the vegetables. Spoon the glaze
over the vegetables. Garnish with parsley, if desired.
SOUS VIDE ROOT VEGETABLES
Makes 4 Servings
Multi-Function Cooker Mode: SOUS VIDE
This beautiful side dish of carrots and parsnips is covered in
apricot marmalade and brown sugar.
½ pound (225 grams) carrots, peeled and cut
into 4½-inch pieces
½ pound (225 grams) parsnips, peeled and cut
into 4½-inch pieces
6 tablespoons (120 grams) apricot marmalade,
divided
2 tablespoons (28 grams) firmly packed dark
brown sugar
1 teaspoon (3 grams) kosher salt
1 teaspoon (2 grams) dry mustard
2 tablespoons (28 grams) unsalted butter
Chopped fresh parsley, if desired
VARIATION: SOUS VIDE ASIAN SWEET POTATOES
Make as directed, omitting carrots, parsnips, brown
sugar and mustard. Add 3½ cups (453 grams) 1-inch
cubed peeled sweet potatoes and
1 tablespoon (15 milliliters) fresh lemon juice to
the bag. Cook in the temperature-controlled water
for 1 hour. Substitute 2 tablespoons (30 milliliters)
sesame oil for butter and add ¼ cup (25 grams)
sliced green onion when making the glaze.
VARIATION:
SOUS VIDE CARROTS AND FENNEL
Make as directed, omitting parsnips. Substitute
orange marmalade for apricot marmalade and add
4¾ cups (445 grams) thinly sliced fennel to the bag.
Add 1 tablespoon (5 grams) thinly sliced garlic and
1 tablespoon (6 grams) fresh orange zest when
making the glaze.
PRO TIP
Use orange or ginger preserves or red pepper jelly
instead of apricot marmalade.