Sous Vide: Getting Started Class

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ChefSteps is a team of chefs, writers, and food lovers who develop recipes, techniques, and guides to help people cook better at home.

ChefSteps

3-quart Saucepan

Breville All in One™ Immersion Blender

Frozen peas

Kosher salt

Water

Butter

Lemon juice

Black pepper

Olive oil

Parsley

Tarragon

Chives

Combine frozen peas, salt, and water in a pot and, stirring occasionally, cook over medium-high heat until peas become tender.Remove from heat, strain, and add butter. Stir to combine.

Cook peas

Gently mash the peas with an immersion blender.Add lemon juice and black pepper. Mix in olive oil a little at a time until peas reach desired texture. We like ours a little chunky.HOME-COOK HACK: Don’t have an immersion blender? A fork will work great.

Mash

Fold in chopped parsley, tarragon, and chives. Serve immediately or reserve until needed.

Season; serve

Need a quick-but-impressive dinner party idea? Pair these peas with simple sous vide filets—no fancy equipment required.{activity:CpnGa1ceYYjClLoFwrkpr}

It’s easy to get started cooking sous vide at home! This simple salmon recipe is a great weeknight go-to that will quickly become a family favorite.

Salmon With Green Pea Mash

Get inspired: Make the full meal

This simple side dish lends a gorgeous splash of color and a delicious, buttery texture to just about any protein-centered dinner. To prepare it, we simply cook the peas in water, mix with a not-small amount of butter, then mash and perk them up with lemon juice. Flat-leaf parsley and fresh tarragon add elegance and depth of flavor, while chives provide a sharp bite and a gorgeous, dark-green contrast to the bright, verdant peas. It all adds up to something much tastier than you might imagine and delicate enough to pair with a lightly seasoned filet of fish cooked sous vide, or even something as rich as <a href="https://www.chefsteps.com/recipes/fish-and-chips">fish and chips</a>.