Orange and Tarragon Fennel Sous Vide

Preparation info

  • Yield:

    6–8 oz

    • Difficulty


Appears in

Professional Cooking

Professional Cooking

By Wayne Gisslen

Published 2014

  • About


U.S. Metric Ingredients



  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.