Sous vide technique allows to cook at low temperature of water so there is less risk of overcooking our fruits & vegetables in the raw food world. Furthermore, sealing your plants before cooking in water helps retain natural plant sugars that would otherwise be diluted in a large volume of cooking water. That means brighter color and fuller flavor, every time. Try our very festive sous vide celeriac soup!
Here is the recipe:
2 medium celery root, peeled cut into chunks
1 large carrot
1 red apple
Juice of whole lemon
2 garlic cloves
1 tsp salt
2 cups water
Sprouted pea, nasturtium leaves, cubed sous vide apple pieces, spring onions chopped
- Place apple, onion and celeriac in a large zipper lock or vacuum seal bag. Seal the bag using the water immersion technique or a vacuum sealer on the moist setting. Place the bag in a preheated water bath at 46 C and set the timer for 2-3 hours or until tender.
- When the timer goes off, remove the bag from the water bath. Transfer the entire contents of the bag ommiting the apple to a high speed blender like Blendtec. Mince garlic, add to the blender. Add 2 cups water and puree until smooth.
- Season to taste with salt and red chili pepper if desired. Serve with lemon juice, few drops of extra virgin olive oil, sprouted pea, nasturtium leaves and chopped onions.
We love using SOUSVANT product and recommend to use in our recipes.