Dill Stewed Potatoes Sous Vide
A classic creamy stew with potatoes cooked sous vide.
- Servings4 Portions
- AllergensMilk, Wheat
- Prep Time130 min
- Cook Time10 min
A classic and creamy potato stew where the potatoes have been cooked sous vide in a preparatory step. Potatoes cooked sous vide will have a different texture than boiled and are also easier to prepare and then leave to rest in the fridge until it is time to cook the stew.
I have made another variation of dill stewed potatoes in this recipe for cured salmon which does not use sous vide. Of course, you don't need to use sous vide for this recipe either, and instead you can cook the potato pieces as usual for 18-20 minutes.
|Energy||2497.95 kcal||624.49 kcal||183 kcal|
|Carbohydrates||193.01 g||48.25 g||14.14 g|
|Fat||185.91 g||46.48 g||13.62 g|
|Protein||25.8 g||6.45 g||1.89 g|
|Sugar||18.43 g||4.61 g||1.35 g|
|Salt||6.69 g||1.67 g||0.49 g|
* The nutritional information provided is approximate and is calculated using the ingredients available in the database. Info will vary based on cooking methods and brands of ingredients used.
- Peel the potatoes and cut into pieces (about 3-4 cm - not that important).
- Place the potato pieces, a small piece of butter and a small amount of salt in a sous vide vacuum bag and seal.
- Cook the potatoes using a sous vide circulator, 84°C, 2 hours.
- Store the finished potatoes in the fridge until it's time to cook the rest.
- Melt and fry the butter in a sausepan or larger frying pan.
- Whisk the flour into the butter.
- Pour in milk and cream and let it boil while stirring.
- Put the potatoes in the sauce and bring to a boil while gently stirring.
- Let it cook for a minute or so until the potatoes are heated up.
- Chop dill and add before serving.