Cheesy Twice Baked Sweet Potatoes
Veggie Medley
| By : |
This colorful dish is the perfect compliment to any meat dish or served alone as a light meal. It's a nice blend of sweet and savory and is simple to prepare.
| Prep Time | 15 Minutes |
| Cook Time | 3 Hours 15 Minutes |
| Servings |
2 Servings
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Ingredients
- ½ head Turnip peeled cut, divided into pieces (1 inch)
- 8 carrot peeled cut, divided into pieces (1 inch)
- 1 Parsnip peeled cut, divided into pieces (1 inch)
- ½ red onion peeled cut, divided into pieces (1 inch)
- 1 cup rutabaga peeled cut, divided into pieces (1 inch)
- 4 clove garlic crushed
- 3 sprig fresh rosemary
- 2 sprig fresh thyme
- 2 tbsp extra-virgin olive oil
- Salt & pepper as needed
- 2 tbsp unsalted butter
- 1 juice of Orange
- 1 orange zest grated
Ingredients
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Instructions
- Add turnip, carrot, parsnip, red onion and rutabaga to a clean large resealable plastic bag.
- Add garlic clove, rosemary, fresh thyme, extra virgin olive oil and salt & pepper.
- Fill 1/2 the inner pot with water. Choose sous vide button and set the temperature at 185F (85C) for 3 Hours. Place bag in the water.
- When it is done, remove the bag from the water bath. Take the pot out and dump the water out.
- Rinse the inner pot.
- Select Sauté, More and add the entire contents of the bag to the inner pot.
- Add unsalted butter, orange and orange zest to the inner pot.
- Continue to cook, frequently stirring, until the vegetables are browned, about 5 Minutes.
- Take the vegetables out, using a whisk keep stirring until the liquid is reduced to a syrup, about 5 Minutes.
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