Sous Vide Baby Parsnips | Recipe by

Sous Vide Baby Parsnips

Sous Vide Baby Parsnips Vegetables and Sides
  • COOK TIME: 2 Hours
  • PREP TIME: 30 Minutes
  • SERVES: 2


  • 1 Bunch of Baby Parsnips, peeled
  • 1 tbsp Honey
  • 1 tbsp Caster Sugar
  • 1/2 tsp Sea Salt
  • 1 tsp Thyme Leaves
  • 75ml Duck Fat



  • Sous Vide Water Bath
  • Vacuum Pouches
  • Vacuum Sealer



  1. Preheat your water bath to 90 degrees
  2. Prepare the parsnip by snipping off the tops and tails – peel and then wash thoroughly
  3. Marinade the parsnips in the thyme, honey, sugar, salt and duck fat
  4. Place the parsnips in a 300cm pouch and vac-seal
  5. Put the pouch into your water bath for 1 hour 20 minutes
  6. Keep checking the water bath to make sure the water is covering the pouch
  7. Remove the parsnips from the pouch, pat dry with kitchen towel and colour in a hot pan
  8. You can place the pan in ice water until cold and keep in the fridge for up to three days

To regenerate from cold heat the parsnips in a hot pan.

Chef’s Tip –

Sous vide the parsnips in tamarind butter sauce.

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