Smoked sous vide winter pumpkin, scorched broccoli, honeyed yoghurt and pomegranate | Recipe by sousvidetools.com

Smoked sous vide winter pumpkin, scorched broccoli, honeyed yoghurt and pomegranate

  • COOK TIME: 30 mins
  • PREP TIME: 10 mins
  • DIFFICULTY: Easy
  • SERVES: 3-4

Ingredients

  • 300g pumpkin – cut into wedges – seasoned
  • 100g tender stem broccoli
  • ½ a pomegranate, de-seeded
  • 2 tbsp fresh parsley chopped
  • 75g yoghurt
  • 10g honey
  • ½ lemon juiced

Method

  1. Pre-set your water bath to 75°C
  2. Smoke your pumpkin for 30 mins, re-smoking every 10 mins
  3. Place the pumpkin into a pouch, vac-seal and cook for 45 mins or until soft
  4. Mix the yoghurt, honey and lemon in a bowl, season to taste and reserve
  5. Remove the pumpkin from the pouch and caramelise in a hot pan until golden
  6. Take out the pumpkin and add in the broccoli, cook out until tender
  7. Place all ingredients on a plate then dress with the pomegranate, fresh parsley and yogurt
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