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.