Who is using a Sous vide?

I've been using Sous Vide a bit more lately on Veggies - and have come to love Raddish done in sous vide. I get whole radish with the stems still on, clean them well, trim the stems making sure to get all the dirt out of there. Then in the bag, place dozen radishes, 1 clove of crushed garlic, 1/4 stick of butter, pinch of sugar, salt and black pepper. seal under 90% vacuum, and place in sous vide at 160 F for 6 hours.

when they are done, I take them out, drain the juice and butter into a sauce pan, leave the radishes to cool slightly. In the cooking liquid, reduce down and couple drops of champagne vinegar, sugar and reduce - once its getting towards dry, add in more butter and then add radishes ( cut in 1/2 ) to coat and serve. they are great with a slight peppery garlic flavor. the inside turns kind of red - pink my wife loves them