Adapted from Chef Steps
This brightly-coloured purée works beautifully with fatty meats, such as sous vide porchetta from Serious Eats, which we make every Christmas. Before we adapted this recipe from Chef Steps, we would simply sauté the cabbage, but this is a far more refined accompaniment.
1 hour 40 minutes total: 10 minutes attended, 1 hour 30 minutes unattended
if not using the purée immediately, vacuum pack the finished purée to preserve the colour
sous vide, vacuum packer, blender, xanthan gum
600 g (servings 6 –8)