Preparation info
    • Difficulty

      Easy

Appears in

By Brent Savage

Published 2010

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Ingredients

  • 3 red endives
  • 5 g ( oz) ground nutmeg
  • 10

Method

Heat a saucepan of water to 85°C (185°F). Halve the endives lengthways, sprinkle with the nutmeg and salt and place in a large vacuum-seal or zip-lock bag. Follow the Masterclass on sous vide and cook for 15 minutes. Remove from the water and bag and serve immediately.