Colorful Veggies With Tomato Sorbet

Preparation time: 15 minutes+ inactive time

Cooking time: 12 minutes

Servings: 4

Ingredients:

-         8 carrots, halved

-         12 spears green asparagus

-         1 cup fresh peas

-         3 tablespoons olive oil

-         Salt and pepper, to taste

Sorbet:

-         ¼ cup water

-         2 tablespoons sugar

-         4 ripe tomatoes, peeled

-         2 tablespoons fresh lemon juice

-         1 tablespoon tomato paste

-         Salt and black pepper, to taste

Directions:

1. Make the sorbet; in a food blender, blend the tomatoes until pureed.
2. Bring water, sugar, and basil to a boil in a saucepan. Remove from heat and allow to cool. Pour in the tomatoes and add tomato paste. Stir to combine. Season to taste with salt and pepper.
3. Place the sorbet into a freezer. Freeze 2-4 hours or until firm.
4. Make the vegetables; peel and trim asparagus.
5. Place the asparagus in one Souse vide bag and add 1 tablespoon olive oil.
6. In a separate bag, place carrots and peas. Drizzle with olive oil. Vacuum seal both bags.
7. Set the Sous Vide to 190F.
8. Cook the carrots and peas 12 minutes in heated water. After the carrots have been cooked 8 minutes, add asparagus.

Finishing steps:

1. Remove the bags from Sous Vide. Unpack the bags and arrange veggies onto a serving plate. Season to taste.
2. Serve veggies with a scoop of tomato sorbet.

Nutrition Facts/per serving

Calories – 229

Total Fat – 11g

Total Carb – 30.8g

Dietary fiber – 7.5g

Protein – 5.3g