Buy all ingredients right below the recipe
INGREDIENTS
- 4 pcs sous vide chicken breast
- 2 pcs, approx. 30 dag carrot
- 1 pc, approx. 30 dag celeriac
- 1 pc, approx. 30 dag kohlrabi
- 2 dl stock
- 20 dag butter
- Juice of half a lemon
- Salt
- Pepper
- Fresh chives, parsley
- 1 clove crushed garlic
- 2 sprigs thyme
- 0.5 dl oil
PREPARATION
- 1Peel the vegetables and cut them into equal-sized, elongated pieces.
- 2Place the vegetables with three-quarters of the butter and 2 dl of stock or water in a pot on the stove and steam them over low heat, covered.
- 3Season the vegetables with salt, fresh herbs, and a few drops of lemon juice; if desired, a pinch of sugar can also be added.
- 4They are ready when they are almost tender but still slightly crunchy. If necessary, replenish the water to achieve a pleasant buttery, velvety sauce, an emulsion, at the end.
- 5Serve with the buttered vegetables, sprinkled with fresh herbs.
KIFLI TIP
- 1This method of preparation is very beneficial for root vegetables. It's worth experimenting with, as all their flavors remain in the cooking liquid, preventing any loss of flavor.
- 2The amount of cooking liquid needs to be just right; if there's too little, it's easy to replenish. If there's too much left at the end, but the vegetables are already tender, remove them and boil the liquid over high heat until it thickens slightly.
Pataky Péter
Péter enjoys exploring the world's thousand-flavored playground alongside classic Hungarian dishes.
Currently, he utilizes his knowledge as a chef, restaurant consultant, in cooking shows, and as a co-owner of a sous vide meat processing plant. Taste his delicacies!