Gastronomixs

Chicory cooked sous-vide with turmeric and ginger

Chicory cooked sous-vide with turmeric and ginger

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Ingredients

4

 

chicory

10

g

turmeric

20

g

ginger

1

dl

stock

 

 

salt and pepper

Preparation method

  • Bring the stock to the boil with the ginger and turmeric. Season with salt and pepper.
  • Transfer the cooking liquid and the chicory into a vacuum bag and evacuate completely.
  • Steam the chicory for 4 minutes at 100°C.

Serving suggestions

  • As a component in a main dish, with components of lobster, cod, cabbage, leek, or quinoa.
  • As a component in an entremets course with grilled prawns.

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