Veggie Medley


  • ½ head Turnip
  • 8 carrot
  • 1 Parsnip
  • ½ red onion
  • 1 cup rutabaga
  • 4 clove garlic
  • 3 sprig fresh rosemary
  • 2 sprig fresh thyme
  • 2 tbsp extra-virgin olive oil
  • Salt & pepper
  • 2 tbsp unsalted butter
  • 1 juice of Orange
  • 1 orange zest
  • Add turnip, carrot, parsnip, red onion and rutabaga to a clean large resealable plastic bag.
  • Add garlic clove, rosemary, fresh thyme, extra virgin olive oil and salt & pepper.
  • Fill 1/2 the inner pot with water. Choose sous vide button and set the temperature at 185F (85C) for 3 Hours. Place bag in the water.
  • When it is done, remove the bag from the water bath. Take the pot out and dump the water out.
  • Rinse the inner pot.
  • Select Sauté, More and add the entire contents of the bag to the inner pot.
  • Add unsalted butter, orange and orange zest to the inner pot.
  • Continue to cook, frequently stirring, until the vegetables are browned, about 5 Minutes.
  • Take the vegetables out, using a whisk keep stirring until the liquid is reduced to a syrup, about 5 Minutes.
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