Braised Fennel and Potatoes

Name: Braised Fennel and Potatoes
Cuisine: American
Ingredients: 1 Fennel Bulb, Large; 1 Onion, large; 1/4 tsp Black Pepper; 2 tsp Salt; 3 tbsp Olive Oil; 1/2 cup Water; 1 lb Red Potatoes

ChefBrunoBertin @cook_2770337

Here's a simple side dish recipe for sous-vide beginners!

ChefBrunoBertin @cook_2770337

Here's a simple side dish recipe for sous-vide beginners!

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Ingredients

1Fennel Bulb, Large
1Onion, large
1/4 tspBlack Pepper
2 tspSalt
3 tbspOlive Oil
1/2 cupWater
1 lbRed Potatoes

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Steps

1

Set the circulator for 85 C / 185°F.
2

Cut fennel lengthwise, thick slices.
3

Halve the onion then cut lengthwise into thick slices.
4

Combine fennel, onion, 1 tsp salt and pepper with the olive oil in a sous-vide pouch and vacuum seal.
5

Cook for 40 minutes at 85 C / 185°F.
6

Cut potatoes crosswise into ¼ inch slices.
7

Add potatoes, water and remaining tsp of salt into a sous-vide pouch and vacuum seal.
8

Cook for 25 minutes at 85 C / 185°F.
9

Remove all ingredients from their pouches and blend well in a serving dish.
10

Serve immediately.