Potato and Leek Stew Sous Vide
Potatoes, are true comfort food, whether they are fried, baked, roasted or boiled they truly make soul satisfying fare. This recipe is a cream enhanced chunkier stew-like version of the more classic French style.
One thing most professional chefs seem to agree on is never throwing anything away - of course within reason. To that point I need to mention the potato peelings or skins. As these russet potatoes were peeled for the soup I didn’t toss them out with the rubbish. No, as is my habit I like to fry them crisp in clean hot oil and then toss them in some finely ground sea salt. They are the perfect garnish for whatever you happened to have been peeling the potatoes for in the first place. If for some reason you have something else in mind to finish your dish with, fry ‘em up anyway, they are delightful to snack on while cooking or to enjoy with a frosty beverage.
I’ve talked about the benefits and sheer beauty of preparing sous vide style soups here before and I won’t dwell of it too much but what I’ve noticed in the past with cooking leeks is how this technique actually amplifies their crisp bright flavor. They are the perfect foil for the rich creamy potatoes in this recipe. With just simple seasonings and a squirt of fresh lemon this potato leek stew is a winner in any kitchen.
Ingredients:
• 2 large russet potatoes, peeled and cut into 1/2-inch cubes, reserve peelings - optional
• 4-6 medium leeks, trimmed, cleaned finely sliced
• 2 cloves garlic, cored, peeled and minced
• 3 bay leaves, fresh
• Kosher salt and freshly ground black pepper
• 1 cup heavy cream
• 1 cup vegetable stock, diced
• 1-2 tablespoon lemon juice, fresh, or to taste
Directions:
1. Set VacMaster SV1 to 185°F (85°C)
2. Using appropriately sized VacMaster bag(s) and the VacMaster bag filler combine the potatoes, leeks, garlic, bay leaves, heavy cream and vegetable stock.
3. Season with the lemon juice along with the salt and pepper.
4. Using a VacMaster chamber machine vacuum seal the bag keeping a careful eye on the mixture level as cream expands during the vacuum process. If the level rises too close to the seal bar, immediately press seal or stop to end the process.
5. Gently add the vacuum bag to the water batch and cook for 1 1/2 hours or until the potatoes can be easily crushed with your finger but still holding their shape.
6. Remove the bag from the water bath and discard the bay leaves.
7. Taste the stew and adjust the seasoning with extra salt, pepper and lemon juice as you see fit.
8. Serve immediately.
