Straight from Anova Culinary | Serves: 2-4 | Time: ~2 hrs
2 medium #SweetPotatoes, peeled and cut into ¼-inch-thick slices
1 cup diced leeks, white part only
1 cup vegetable stock
3 Tbsp unsalted butter
1 Tbsp freshly grated ginger
1 clove garlic, minced
1 bay leaf
1 cup heavy cream (I used almond milk)
(I added toasted pecans and some diced green onion)
Set sous vide to 185°F (85°C).
Combine the sweet potatoes, leeks, stock, butter, ginger, garlic, and bay leaf in a large zipper lock bag. Season with salt and pepper. Seal the bag using the water immersion technique and place in the water bath. Set the timer for 1 1/2 hours.
When the timer goes off, remove the bag from the water bath. Discard the bay leaf. Transfer entire contents of the bag to a blender and add the cream. Puree until smooth, about 2 minutes. Add additional stock or cream to reach desired consistency.
Season to taste with salt and pepper and serve. (I served with toasted pecans and some chopped green onion).
What I ate and drank today (3/12/2018)
128 oz of water
3 cups decaf coffee
Bagel with low fat cream cheese
Vegetable sushi and dumplings
Sweet potato bisque
What I ate and drank on vacation (3/8-11/2018)
Too much restaurant food, beer, wine and whiskey, but some relatively healthy vegetarian breakfasts at Gillie's in Blacksburg.
3 hikes across 3 days at Falls Ridge, Heritage Park and the Appalachian Trail spur near Oronco, VA