Sous vide Rugged Vegetables

By gbvampy1

Ingredients

• 1 lb. root vegetables
• 2 T butter
• 1/2 t salt, addl if needed
• Fresh ground pepper

Preparation

Step 1

Preheat water bath to 183 degrees.
Scrub or peel the veggies and cut into bite size pieces. Place veggies, butter and salt in bag. Seal bag. Place in water bath and cook til tender, about 1 hr.
You can either serve or store in refridgerator for 4 days max. to serve, heat a pan over med high heat and add contents of bag. Saute until carmelized. Season with salt and pepper as needed.