Wayne Gisslen

Orange and Tarragon Fennel Sous Vide

Preparation info

  • 6–8

    oz , Depending on Size of Fennel Bulb
    • Difficulty

      Easy

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About

Ingredients

U.S. METRIC INGREDIENTS
1

Method

  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.
  5. Combine t

Per 1 ounce (28.35 g): Calories, 40; Protein, <1 g; Fat, 2 g (45% cal.); Cholesterol, 0 mg; Carbohydrates, 4 g; Fiber, 1 g; Sodium, 115 mg.