Prep Time: 00:15
Recipe Time: 00:45
Temperature : 180F / 82.2C
1 pound radishes, halved
3 tablespoons unsalted butter
1 teaspoon fleur de sel (sea salt)
1/2 teaspoon freshly ground black pepper
Set the Anova Sous Vide Precision Cooker to 180°F (82°C).
Combine all ingredients in a large zipper lock or vacuum seal bag. Seal the bag using the water immersion technique or a vacuum sealer on the dry setting. Place in the water bath and set the timer for 45 minutes.
Finishing Steps:
When the timer goes off, remove the bag from the water bath. Transfer entire contents of the bag to a platter and serve.