Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a bowl, combine 20 ounces of drained and rinsed young green jackfruit with 2 tablespoons of whole grain mustard, 1 tablespoon of chopped fresh dill, 1 tablespoon of apple cider vinegar, 1/2 finely diced small red onion, 2 minced garlic cloves, 1/2 teaspoon of crushed juniper berries, 1 teaspoon of sea salt, and 1/2 teaspoon of freshly ground black pepper.

2. 2

   Transfer the seasoned jackfruit mixture into a vacuum-sealable bag, ensuring an even layer, then seal the bag and place it in a sous-vide water bath set to 185°F (85°C) for 4 hours.

3. 3

   While the jackfruit cooks, prepare the root vegetable mash by placing 1.5 pounds of peeled and cubed Yukon gold potatoes, 1 peeled and cubed large carrot, and 1 peeled and cubed large parsnip into a large pot with enough cold water to cover, then bring to a boil and cook until fork-tender, approximately 15-20 minutes.

4. 4

   Drain the cooked root vegetables and return them to the pot, then add 4 tablespoons of unsalted butter and 1/2 cup of whole milk, mashing until smooth and season with an additional pinch of salt and pepper to taste.

5. 5

   In a small saucepan, combine 1 medium diced green apple with 1 cup of vegetable broth, simmering gently over medium heat until the apple pieces are tender, about 5-7 minutes, and the liquid has slightly reduced.

6. 6

   Once the sous-vide jackfruit is cooked, remove it from the bag, shred it with two forks to achieve a pulled texture, and optionally sear it in a hot pan for 5-7 minutes until slightly crispy, incorporating any remaining liquid from the bag for extra flavor.

7. 7

   To serve, create a bed of the Nordic root vegetable mash, top generously with the sous-vide dill and mustard jackfruit, and garnish with the simmered apple pieces and a drizzle of the apple broth.