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Sous Vide Fennel Fondant Recipe

Sous vide fennel fondant

This recipe is part of the collaboration between The ISVA and Amazing Food Made Easy. You can check out all the great content both sites have to offer.

After the success of parsnip sous vide fondant, I decided to prepare more vegetables this way. My next experiment was with fennel, and it turned out great. The recipe is very simple and very tasty. The nice thing about parcooking the fennel sous vide is that the fennel becomes tender but stays firm at the same time, which gives it a pleasant bite. You can make a vegetarian version by using vegetable stock instead of chicken stock. 


Want more like this? Our comprehensive book Champions of Sous Vide is a great collection of more than 70 sous vide recipes from two dozen top sous vide cooks.


Sous Vide Fennel Fondant Recipe

  • Published: October 22, 2021
  • By Stefan Boer,
  • Total Time: 45 minutes
  • Cooks: 185°F (85°C) for 45 minutes
  • Serves: 4 as starter

Ingredients for Sous Vide Fennel Fondant

  • For the Fennel

  • 1 fennel
  • Chicken stock or vegetable stock, simmered down to 1/4 of the original volume, about 2 tablespoons per fennel bulb
  • Clarified butter or olive oil
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Cooking Instructions for Sous Vide Fennel Fondant

For the Fennel

Cut the bottom and top off the fennel and cut into quarters. Also add some salt if the stock was unsalted. Vacuum seal with frozen stock. (Freezing the stock allows you to use a FoodSaver-type vacuum sealer. If you have a chamber vacuum sealer, you don't need to freeze the stock first.)

Cook sous vide for 45 minutes at 185°F (85°C).

Drain the liquid from the bag into a bowl.

Pat the fennel dry with paper towels.

Heat some clarified butter or olive oil in a frying pan and quickly brown the fennel over high heat. Add the juices from the bag. Cook until the juices have reduced to a syrupy sauce, turning and basting the fennel in the sauce.

Serve with the sauce spooned over the fennel.


Want more like this? Our comprehensive book Champions of Sous Vide is a great collection of more than 70 sous vide recipes from two dozen top sous vide cooks.


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