Fennel

In this sous vide recipe we prepare a fresh salad of sous vide fennel and caramelized pecans!

Ingredients:

• 1 fennel
• 1 apple
• 70 g pecan nuts
• 50 g pecorino cheese
• dash of olive oil
• 1 star anise
• 1 tbsp cinnamon
• knob of butter
• 2 tbsp brown caster sugar
• 100 ml orange juice
• pepper
• salty

Preparation:

1. Preparation: Cut off the top of the fennel and cut the fennel into thin slices. Place in a sous vide bag together with the star anise. Cook for 1 hour at 85 degrees.
2. Caramelized Pecans: Melt some butter in a large skillet. Add the brown sugar and let it melt over low heat. After 2 minutes, stir in the cinnamon and mix in the pecans. Let it cook for another 2 minutes and turn off the heat. Let the pecans cool for 10-15 minutes.
3. Salad & dressing: Cut an apple into thin slices. Grate the pecorino cheese and make the salad. Add the lettuce, apple, cheese and pecans. Make a dressing of the orange juice, dash of olive oil, pepper and salt.
4. Add the fennel: After an hour, remove the fennel from the sous vide. Slice even thinner if necessary. Add to the salad. Finally, pour the dressing over the salad.

   Optional: add some pomegranate for a fresh, sour taste.

You will need the following products to prepare this recipe:

[product=sous-vide-bak-met-lid]
Handy for this recipe
[/product]

[product=ivide-circulator-stick-2-0]
Perfect for this recipe!
[/product]

[product=vacuum bags]
Suitable for sous vide cooking
[/product]