Courtesy of SousVide Supreme Culinary Specialist, Sophie
Makes 2 cups (125 g) vegetables
- ½ cup (65g) garlic cloves, peeled
- ½ cup (60g) pearl onions, peeled
- 1 cup (100 g) mini peppers, chopped in half with seeds and stems removed
- 3 cups (720 ml) olive oil
For serving as bruschette
- 4 to 6 ounces (170 g) spreadable goat cheese
- 12 to 14 slices ciabatta bread
- Fresh herbs (thyme, chopped basil) for garnish
- Fill and preheat the water oven to 185F/85C.
- Put the peeled garlic cloves into a (quart/0.95 liter) zip-closure cooking pouch. (A baggy rack helps in filling the pouches easily.)
- Pour ¾ a cup (177ml) of the oil on top of the garlic cloves. Essentially you want the oil to completely cover them.
- Use the displacement method (Archimedes’ principle) to remove the air and zip the seal closed.
- Do the exact same steps for the peeled onions and mini pepper halves. For the mini peppers, you will need about 1 and ½ cups (360 ml) of the oil to completely cover them.
- Once all three pouches are zipped closed, submerge them in the preheated water bath and leave to cook for 1 hour and thirty minutes.
- When the vegetables are cooked, quick chill the pouches in a basin of ice cold water for thirty minutes.
To serve: For this recipe I served the vegetable confit with toasted bruschetta and spreadable goat cheese.
Makes about 12-14 bruschette
- Brush some slices of ciabatta bread with a little of the oil from the confit garlic and season with salt.
- Toast the ciabatta slices under the broiler, until golden brown.
- Spread the goat cheese onto the ciabatta toasts.
- Top with the vegetable confit and a sprig of thyme or some chopped basil