Sous Vide Parsnips

Step 1
Place a heat-resistant pad underneath a large pot filled with water. Attach a sous vide precision cooker to the pot and set temperature to 195 degrees F (95 degrees C). Set timer to 30 minutes.

Step 2
Cut the ends off the parsnips and peel. Cut a 2-inch piece off the smallest part of the parsnips and remaining parsnips into equal-sized pieces. Place into a resealable bag, making sure that all pieces are laying flat and are not overlapping. Add salt and olive oil.

Step 3
Remove all air from the bag by using the water immersion method or a vacuum sealer. Lower the bag into the pot once the temperature has reached 195 degrees F (95 degrees C).

Step 4
When the timer on the sous vide reads 10 minutes, melt butter in a small skillet over low heat. Add thyme sprigs and simmer for 10 minutes.

Step 5
Remove bag from the pot and take out parsnips. Remove thyme from skillet and season butter with nutmeg. Turn up heat to medium-high and add parsnips. Cook until parsnips are lightly browned, 2 to 3 minutes.