The most delicious and simple salad is a vinaigrette. Do you want your dish to resemble the chef's masterpiece? Then you should try preparing this simple dish using the sous vide method. Vegetables cooked according to the recipe with the sous vide technology wil not get mushy and remain its wonderful colour.
Ingredients
Serves: –+
- Potatoes 2 pcs
- Pickled cucumbers 2 pcs
- Canned green peas
- Carrots 2 pcs
- Beet 1 pc
- Bulb onion 1 pc
- Green onion
- Vegetable or olive oil
- Salt pepper
Method
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Peel and wash all vegetables. Cut into cubes and place in one layer in vacuum bags.
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I seal vegetables with a vacuum sealer.
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Set the temperature to 85 degrees on the sous vide thermostat and the cooking time for 42 minutes.
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Then put bags with vegetables in a container of water. After the time is up, remove the vegetables from the water and put them in cold water to cool.
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Add finely chopped onions, pickled cucumber cubes and peas to the cooled vegetables. Season with oil, salt, pepper and stir everything well.
Vegetables can be used right away for making the salad or put in sealed bags to the refrigerator for storage for up to 1 week.
It is such a pleasure to pour already made vegetables from the bags directly into the salad bowl.
