Recipe detail

Vegetables Herb sous-vide

11. 6. 2020

Author: Jan Malachovský

Company: Retigo

Food category: Vegetables

Cuisine: Czech

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Program steps

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1
Combination
50 %
time icon Termination by time
time icon 00:45 hh:mm
probe icon 63 °C
ventilator icon 60 %
ventilator icon 

Ingredients - number of portions - 10

Name Value Unit
green asparagus 2 kg
butter soft 0.2 kg
saffron, scar 10 pcs
honey 50 g

Nutrition and allergens

Allergens: 7
Minerals: Ca, Co, Cu, F, Fe, I, K, Mg, Mn, Na, P, Zn
Vitamins: A, B, C, D, E, K, Kyselina listová

Nutritional value of one portion Value
Energy 222.3 kJ
Carbohydrate 8.2 g
Fat 17.8 g
Protein 6.2 g
Water 0 g

Directions

We clean the green herbs and place them in a vacuum bag together with the butter and saffron. We add salt, pepper, and honey. We vacuum seal together and place in the combi oven.

Recommended accessories

GN container Stainless steel perforated

GN container Stainless steel perforated