Whilst not strictly sous vide, this recipe works on the same principal. You could officially sous vide them if you have a smaller stasher bag by submerging them into the Thermomix simmering basket and reducing the cooking temperature to 70°C for probably a lot longer. The yield will of course be less. I think this is a perfectly acceptable and very simple way to get maximum 'sous vide' flavour results with something as simple as a Stasher bag, which by the way, I have been using and promoting for years. I no longer stock them in my store as they are very widely available in kitchen stores or amazon!
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Need
-
The Beetroot
- 1 Litre water for steaming
- 6 small beetroot, peeled and cut into wedges
- 1 Teaspoon honey BUY
- the peel of 1 orange or lemon in strips
- 1 Pinch pink salt flakes BUY
- 1/2 Teaspoon fennel seeds
- 1 Handful fresh herb leaves of choice (we used a selection)
- Generous dash Extra Virgin Olive Oil (EVOO) we used the garlic rosemary infused evoo BUY
-
To Serve;
- 1 Lemon zest only, finely grated
- 1 Handful freshly snipped herbs of choice
- 1 Pinch pink salt flakes BUY
- Extra Virgin Olive Oil (EVOO) to taste BUY
Do
- 1
Place the water into the Thermomix bowl.
- 2
Prepare the beetroot and place into a Stasher Bag or vacuum sealer bag with the other ingredients. Seal the bag, pressing out as much air as you can. At this point you can marinate the beetroot for up to 2 days or proceed as directed.
- 3
Place into the Varoma dish and set Varoma into position. Cook 1 hour/Varoma/speed 4.
- 4
Stop occasionally and press more air out of the bag if possible, being careful not to scald yourself on any hot liquid. Massage the ingredients into the beetroot.
- 5
Check the beetroot are cooked with a fork. This may vary depending on the age of the beetroot and the size of the pieces you are cooking.
- 6
Allow to come to room temperature in the bag before dressing with lemon zest, herbs and plenty of EVOO. These go very well with a cheese board of any description.
