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Duration:
25 mins
Servings:
6
Level:
Easy
This recipe and vegetable usually cook for the holidays and any special occasion. You could also use it for prep meals. We like to cook the leeks and chill them down, so by the time you are ready to eat, and you can chop them up and reheat in a hot pan, giving them a nice caramelization.
It's a simple technique - and since the vegetable we will be cooking is green, the temperature will be about 194°F-195°F, which is much higher than any other temperature. Also, because of its green color, we will only cook for 10 minutes to keep the color vibrant. Let's get cooking!
Part 1:
Sous Vide Leeks
Step 1
Trim off the root end and tough dark green tops of the leeks.
Step 2
Slice each leek in half lengthwise.
Step 3
Rinse thoroughly under running water, separating the layers to remove all grit.
Step 4
Drain well and slice further if desired.
Step 5
Season the cleaned leeks with salt and pepper.
Step 6
Place leeks in an 8" x 10" vacuum bag with olive oil and the thyme sprig.
Step 7
Seal the bag and cook sous vide at 194°F (90°C) for 10 minutes.
Step 8
Immediately transfer to an ice bath to preserve color and stop cooking.
Part 2:
Part 3:
FEATURED PRODUCT
Ingredients
Equipment
