Orange and Tarragon Fennel Sous Vide

Procedure

1. Trim fennel; cut off stalks. Cut in half vertically and trim all brown parts from the base.
2. Cut each half into 6 to 8 wedges, depending on the size of the bulb.
3. Wrap the tarragon stem in a small piece of plastic wrap and cut off the ends so the ends are open.
4. Place the fennel and the tarragon stem in a plastic vacuum bag.