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Butter Poached Jersey Royals, Glazed Parmesan and Watercress | Recipe by sousvidetools.com

Butter Poached Jersey Royals, Glazed Parmesan and Watercress

Butter Poached Jersey Royals, Glazed Parmesan and Watercress Vegetables and Sides Butter, Poached, Jersey Royals, Glazed, Parmesan, Watercress, vegetables, sides, easy, simple, seasonal. english, french
  • COOK TIME: 1 Hour 30 Minutes
  • PREP TIME: 10 Minutes
  • DIFFICULTY: Easy
  • SERVES: 4

Ingredients

  • 300g jersey royals – washed
  • 100g salted butter
  • 1 tbsp. chopped rosemary
  • 100g grated parmesan
  • 1 small pack of watercress dressed

Equipment

Method

  1. Set your water bath or circulator to 86°C
  2. Place the potatoes into a pouch along with the butter and vacuum
  3. Cook sous vide for 1 ½ hours or until firm
  4. Remove the potatoes from the pouch and reserve on dry towel
  5. Using a hot frying pan, crisp the skin of the potato and remove from the pan
  6. Sprinkle the parmesan onto the potatoes and using a blow torch carefully scorch the cheese
  7. Serve with the dressed watercress
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