Go to the Recipe: Green Apple Relish
Very cool.
The only thing that goes well with vegan food is a nice steak.
Can the blanch be done sous vide instead of in a pot of boiling water? Would you just use Joule at the highest temp and keep the cook/ice bath timing more or less the same? Would you add the juices to the recipe or simply reserve for a future use, like cocktails? Doing this at altitude, FWIW.
with such a small amount of celery to blanch I would just recommend doing it with boiling water. but if you need to do it SV. 190f for 30 seconds should work for you. Also not sure what juices you are referring to?
