Raw food recipe for cooking Jerusalem artichoke with fennel using sous vide technology.
Ingredients
Serves: –+
- Jerusalem artichoke 400 gr
- Fennel 1 onion
- Olive oil
- Dill weed
- Salt and pepper
Method
-
Peel the vegetables, cut them into thin slices, season with salt and pepper.
-
Add dill weed and oil
-
Dress it with olive oil
-
Put everything in a vacuum bag and let the air out.
-
Bath it in a container with a thermostat and set the temperature to 40 ° C. Cook for 2 hours.
