Recipe courtesy of Nick Ritchie, Signature Kitchen Suite
4 medium turnips, peeled and cut into wedges (6-8 wedges per turnip)
1 tbsp butter
1 ½ tbsp honey
1 tsp lemon zest
1 sprig fresh thyme
Salt and pepper to taste
Preheat the SKS sous vide bath to 183 degrees.
Prep the turnips and cook: Wash, peel and cut the turnips. Seal the turnips, butter, seasoning and honey in a sous vide pouch. Once the bath has reached correct temperature, lower the pouch into the bath. Cook for approximately 40 minutes - 1 hour.
Finish and serve: Carefully open the bag and pour the turnips and all contents of the pouch onto a sauté pan over high heat and quickly reduce the liquid to a glaze. Finish with more fresh thyme, mint or parsley if desired.