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Ingredients
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2 large parsnips
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1 pinch fine salt
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1 teaspoon olive oil
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1 tablespoon butter
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2 sprigs fresh thyme
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1 pinch freshly grated nutmeg
Directions
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Place a heat-resistant pad underneath a large pot filled with water. Attach a sous vide precision cooker to the pot and set temperature to 195 degrees F (95 degrees C). Set timer to 30 minutes.
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Cut the ends off the parsnips and peel. Cut a 2-inch piece off the smallest part of the parsnips and remaining parsnips into equal-sized pieces. Place into a resealable bag, making sure that all pieces are laying flat and are not overlapping. Add salt and olive oil.
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Remove all air from the bag by using the water immersion method or a vacuum sealer. Lower the bag into the pot once the temperature has reached 195 degrees F (95 degrees C).
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When the timer on the sous vide reads 10 minutes, melt butter in a small skillet over low heat. Add thyme sprigs and simmer for 10 minutes.
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Remove bag from the pot and take out parsnips. Remove thyme from skillet and season butter with nutmeg. Turn up heat to medium-high and add parsnips. Cook until parsnips are lightly browned, 2 to 3 minutes.
Nutrition Facts (per serving)
273 | Calories |
10g | Fat |
48g | Carbs |
4g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 2 | |
Calories 273 | |
% Daily Value * | |
Total Fat 10g | 12% |
Saturated Fat 4g | 22% |
Cholesterol 15mg | 5% |
Sodium 144mg | 6% |
Total Carbohydrate 48g | 17% |
Dietary Fiber 15g | 54% |
Total Sugars 11g | |
Protein 4g | 9% |
Vitamin C 84mg | 93% |
Calcium 199mg | 15% |
Iron 6mg | 35% |
Potassium 1024mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.