What Is Sous Vide Recipe?
Sous vide vegetable recipes are a type of food that you can cook at home using sous vide cooking. This unique method cooks the food in vacuum-sealed plastic bags placed in a water bath or thermal immersion circulator. The outcome is evenly cooked, moist and succulent dishes every time!
One way to use a sous vide recipe is by baking it in the oven or on the grill. You’ll be surprised to know that this cooking technique can also be used for vegetables. In fact, we’ve gathered the 12 best sous vide vegetable recipes just for you!
How To Cook Sous Vide Vegetables?
Sous vide cooking is an innovative process that allows food to be cooked at low temperatures in a vacuum-sealed bag. The sous vide technique can be used on vegetables, fruits, meat, and seafood.
All of the recipes listed are easy to make and take no more than 10 minutes per dish! All you need is a pot or container that can hold water and your chosen vegetables.
The cooking instructions are broken down into a variety of easy-to-follow steps, with clear illustrations and diagrams. Before starting, it’s important to gather all of your ingredients together and have them ready to go.
The ingredients section is extensive with links to websites where you can purchase your ingredients. Once you have gathered all of your supplies, it’s time to start cooking!
12 Best Sous Vide Vegetable Recipes
1. Sous Vide Acorn Squash
Sous vide acorn squash is best cooked at 183ºF to 185ºF for 1 to 2 hours. This will result in a tender and slightly sweet vegetable that can be enjoyed as a side dish or added to salads or other dishes.
Artichoke costs more than other vegetables, but it has a larger body and can be cut into bigger portions for cooking. Sous vide artichoke should be placed in a single layer so that it cooks evenly throughout the process. When cooked this way, the artichoke will retain its flavour and texture.
2. Sous Vide Apples
A sou vide apple is often combined with other ingredients and eaten as a compote or crème fraîche to add flavour. The purpose of cooking an apple in the sous vide machine is to soften it, making it more tender than if you were to cook it in heat on the stovetop or grill, which would result in a firmer texture.
3.Sous Vide Artichokes
This recipe is one of the best sous vide vegetables recipes that you will find on this list because it takes a fairly difficult ingredient to cook and makes it easy to cook.
The recipe is really simple, you start by seasoning the artichokes with salt, pepper, and some thyme leaves before sealing them in a bag for 25 minutes at 155 degrees.
4. Sous Vide Asparagus
Sous vide asparagus is easy, quick, and delicious. Seasoning asparagus while cooking to add flavour and texture can be a great way to make this dish stand out. Buying fresh vegetables gives you the best experience with sous vide cooking, but if needed, dried asparagus can still be eaten but may not taste as good.
Asparagus should be checked for moisture; if it has dried out, it can still be eaten but may not taste as good. The sous vide steak recipe requires 12 ounces of strip steaks, 6 garlic cloves, 2 sprigs of rosemary, 6 sprigs of thyme, 1 pound of baby potatoes 10 stalks of asparagus 4 peeled Cipollini onions This recipe also calls for kosher salt and fresh pepper.
5. Sous Vide Beets
Sous vide beets are easy and healthy to cook. The recipe is Paleo, gluten-free, vegan-friendly, and best served with feta cheese. Golden beets are often more tender than red beets, so they are easier to work with. Whole beets take a lot longer to cook than 1/2″ and 1″ pieces.
6. Sous Vide Brussels Sprouts
Sous vide Brussels sprouts are perfect for soups, stews, and salads. The Brussels sprouts are cooked at an even temperature to ensure they’re tender on the inside while caramelizing the outside. These mini cabbage look-a-like leaves make a great base for herbs like garlic butter or dill, curry, and masala sauce.
7. Sous Vide Cabbage
Cabbage is a cruciferous vegetable that is often used in salads or as a side dish. It can also be cooked using the sous vide method, which results in a softer texture that is perfect for BBQ side dishes. Half an hour at 183°F tenderizes cabbage, making it perfect for BBQ side dishes.
8. Sous Vide Celery Root
Celery Root needs 60 to 75 minutes at 183°F to become tender. Celery Root is usually peeled before being cooked and then cut into rounds or cubed in the sous vide machine.
Sous vide cooking is a method of cooking food at low temperatures to retain more nutrients than normal cooking methods.
9. Sous Vide Potatoes With Rosemary
Cooking potatoes sous vide is a great way to ensure they’re evenly cooked and retain their flavour. The process is simple: seal the potatoes in a bag and let them cook. Adding weight to the top of the bag will help achieve a fully cooked potato every time.
The kids may not be fans of broccoli at first, but this recipe quickly changes their minds! Sous vide vegetables reach their peak tenderness and flavour quality when cooked with sous vide water bath. In this recipe, we pair broccoli with potatoes for a healthy and tasty side dish that even the pickiest eaters will love.
When picking out potatoes, try to pick potatoes that are about the same-sized pieces or chop them up into similar size pieces so they’ll all cook evenly. Baby potatoes make a tasty option for sous vide cooking too – just make sure to cut them into small pieces so they don’t take too long to cook through.
10. Sous Vide Zucchini
Sous vide zucchini is one of the tastiest vegetables you can cook. If you want crunchy zucchini, leave it in the sous vide machine for a shorter time. If you prefer soft zucchini, leave the zukes in longer. They’re both delicious!
Zucchinis and potatoes are cooked best when they’re weighed down with weights or other materials to keep them submerged in liquid throughout the cooking process. This ensures even cooking on all sides.
Sous vide vegetables are the easiest way to make perfect vegetables every time – without any guesswork involved!
11. Quick Sous Vide Pickled Pearl Onions
This recipe is for quick sous-vide pickled pearl onions.
- 1 cup white vinegar
- 1/2 cup water
- 3 tablespoons sugar
- 1 teaspoon salt
- 1 bay leaf
- pearl onions (white or red)
In a small saucepan, combine the vinegar, water, sugar, and salt. Bring to a boil over medium-high heat and cook until the sugar and salt are dissolved. Remove from heat and add the bay leaf. Allow cooling to room temperature. Peel the pearl onions and place them in a Mason jar or other container that can be sealed airtight.
Pour the cooled brine over the onions, making sure they’re covered completely. Seal airtight and refrigerate for at least 24 hours before serving. The pickled onions will keep in the refrigerator for up to 2 weeks
12. Sous Vide Green Bean Almandine
This recipe for sous vide green beans, almonds, and lemon juice is a tasty side dish that will complement any meal. The beans will not cook as well if they are too ripe. Be sure to cut them into even pieces so that they cook evenly.
The recipe calls for green beans, almonds, and lemon juice. These ingredients make for some tasty sous vide dishes!
Why are Vegetables Cooked at Such a High Temperature?
When it comes to cooking vegetables, most people think that the higher the temperature, the better. This is because, at high temperatures, vegetables cook faster. However, this is not always the case. In fact, when it comes to root vegetables like sweet potatoes, need a hotter temperature than green vegetables like broccoli or asparagus.
Sous Vide focuses on lower cooking temperatures, typically between 184-185 degrees. This is because, at these lower temperatures, you can achieve consistent results every time. And since we all know that consistency is key in the kitchen, sous vide offers a foolproof way of cooking your vegetables perfectly every time.
The higher the temperature though, the faster vegetables are cooked and this can often lead to them becoming overcooked and mushy. Sous vide sweet potatoes cook for 45 to 90 minutes at 183°F (83.9ºC). So if you’re looking for a slow cooker option when it comes to sweet potatoes- look no further!