6 oz Turkey Stock (May substitute chicken or vegetable stock)
1.5 oz White Truffle Honey (Reserve .5 oz for garnish)
Sage leaves, for garnish
Kosher Salt, to taste
Direction:
Set the Sous Vide Professional™ to 167°F/75°C, with the Rear Flow Adjustment Slide closed and Front Flow Adjustment Slide fully open. (Flow Adjustment Slide available on CHEF Series only.)
Combine diced squash, truffle honey, stock and salt in a large mixing bowl. Reserve .5 oz truffle honey and sage leaves for garnish. Stir gently.
Roll the vacuum pouch back at the top, turning it out 1-2 inches. This will help prevent possible cross-contamination.
Pour vegetables and liquid into vacuum pouch, vacuum seal.
Place sealed bag in circulating water bath and cook for 40-60 minutes.
Remove bag from water bath.
If serving immediately: transfer to serving vessel. Garnish with truffle honey and sage leaves.
If saving for later: quickly shock in ice water bath until temperature of sauce has reached 40°F/4°C. Cooling must occur in under one hour. Store in refrigerator and reheat to 140°F/60°C before serving.
