Sous Vide Leek Confit with Lemon-Thyme Dressing
Harvested in spring and fall, leeks are the highlight of this refined dish that’s sweet on your wallet. Cooked sous vide, the vegetable is elegantly served and will melt in…
Instructions
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1
Attach the sous vide precision cooker to the side of a large pot (to cook in the oven, see note). Add enough water to reach the midpoint between the minimum and maximum required. Set the temperature to 185°F (85°C). Set the cooking time to 1 hour 30 minutes. Preheat the water while you prepare the leeks.
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2
Place the leeks side by side in a sous vide bag or a large freezer bag with a slider closing. Add the remaining ingredients. Remove all the air from the bag. Submerge the leeks in the preheated water (see note). Begin cooking (1 hour 30 minutes).
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3
Carefully remove the bag from the water using tongs or oven mitts. Remove the leeks from the bag. On a work surface, remove the tough outer layer from the leeks and save for another use. Cut the leeks in half lengthwise. Set aside. Strain the cooking juices. Remove and compost the thyme sprigs. Set the mustard seeds aside for serving.
Harvested in spring and fall, leeks are the highlight of this refined dish that’s sweet on your wallet. Cooked sous vide, the vegetable is elegantly served and will melt in your mouth.
