Sous vide pork collar with pumpkin, Brussels sprouts, and gravy

Steps

• 1
  Blend the roasted pumpkin with half of the butter into a smooth purée, then pass it through a fine sieve, season with salt and pepper, and set aside.
• 2
  Cut the potatoes into pieces, then cook them in salted water.
• 3
  Blanch the Brussels sprouts in hot salted water, then refresh them in ice water.
• 4
  Place the meat, still in its pouch, into warm water, then remove it, pat dry with paper towels, and boil the juices with the remaining butter, then strain.
• 5
  Sear the meat in a very hot pan or on a grill with a little oil until browned, as quickly as possible to prevent drying out. At this point, you can also sear the garlic cloves, then add them to the gravy.
• 6
  While searing the meat, you can also brown the halved Brussels sprouts in the fat.
• 7
  Serve the seared meat with the purée, Brussels sprouts, potatoes, buttery gravy made from the sous vide meat juices, and baby spinach leaves.
• 8
  The meat can be substituted with pork loin, chicken, or even steak. Instead of pumpkin, you can try sweet potato, or if you prefer a low-carb version, celery, kohlrabi, or cauliflower. Always save the juices from sous vide meats, as they make excellent gravy, sauce, or jus.