Sous Vide: Getting Started Class

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ChefSteps

The Breville Sous Chef® 16

4-quart Pot

Broccoli

Sweet onion(s)

Button mushrooms

Butter

Salt

Garlic

White wine

Heavy cream

Aged white cheddar

Black pepper

With a paring knife, trim off the broccoli florets and set them aside. We’ll be adding those in later. Roughly chop remaining stems.In a food processor, combine broccoli stems and any scraps with the onion. Pulse until vegetables are finely minced.NOTE: You’ll need [g 200] of the broccoli-onion mixture for this recipe.

Make broccoli-onion mixture

Rinse mushrooms. Cut into quarters. Set aside.

Clean and cut mushrooms

Add the butter, salt, garlic, and 200 g broccoli-onion mixture (from Step 1) to a pot and slowly cook it over medium-low heat. Let sweat for up to six minutes, or until onions and garlic have cooked down and are fragrant. Add the wine and reduce. When there’s almost no clear liquid left in the pan, add cream and cheese. Reduce until the mixture has the consistency of fondue, whisking often to avoid scorching. Add quartered mushrooms and reserved broccoli florets (from Step 1) and cook, covered, until tender.

Cook

Season with pepper and serve immediately.

Season; serve

Step 5

For decades now, parents have been using cheddar cheese as a bargaining chip—it’s the time-tested way to make the young folks eat broccoli. This sauce gives the classic kid-food combo a subtle upgrade with heavy cream, aged white cheddar, and a little wine. Pour it atop <a href="https://www.chefsteps.com/activities/crispy-chicken-legs">crispy chicken</a> or a baked potato, and you’ll wind up with a dinner that’s suitable for a range of palates yet easy enough to whip up at a moment&#39;s notice on a busy weeknight.

Broccoli Cheddar Sauce