If you’ve read the previous article about sous vide short ribs, then now’s the time for veggies to hit the spotlight!
Vegetables, like juicy meats, can be tenderized by using the sous vide way. As eating veggies is the number 1 healthy option if you want to be fit and healthy, sous vide will not let those essential vitamins and minerals be removed.
Unlike steaming and blanching, this unique method preserves the veggies’ nutritional content. It achieves this by not cooking at a temperature that is higher than what the plant’s cell wall can endure, thereby preventing the structure’s destruction.
Upgrade your vegetable cooking style by trying these sous vide vegetable recipes. To all veggie lovers out there, check this out.
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Sous Vide Vegetable Recipes
Unveiling The Magic
The two components that retain the crispiness of vegetables are starch and pectin.
- Pectin is a glue-like component which is usually used in jellies and jams. It breaks at 83°C which is slower than starch cells’.
- Pectin is responsible for the vegetables’ tenderness and unique texture outcome after cooking via sous vide way.
To give you a taste of sous vide vegetables, here are some healthy recipes which you can try at home.
1. Roasted Rustic Mashed Potatoes
Mashed potatoes is one of the world’s most favorite side dishes! And because most people love this delicacy, sous vide takes your ordinary mashed potato to a new level of tastiness.
– Total Time: 2 Hours.
– Cooking Temperature: 83.9°C.
– Yield: 10 as a side dish.
For the Potatoes
- 2 1/2 lbs. potatoes, diced.
- 1 1/2 tbsp. of thyme leaves, fresh.
- 4 tbsps. of butter.
- 3/4 tsp. of ground black pepper, fresh.
- 1 1/2 tsp. of salt.
For the Roasted Garlic
- 11/2 of garlic.
- Pinch of salt and pepper.
- 1 tsp. of olive oil.
- 1 sprig of thyme.
To Mix
- Roasted garlic, cooked from above.
- 4 3/4 tbsps. of butter.
- 3/4 cup of whole milk.
- 4 tsp. basil, chopped.
- 3 tbsps. of parsley, chopped.
- Pinch of salt and pepper.
For the Potatoes
- Preheat the water oven or bath to 83.9°C.
- Seal the potatoes in a Ziploc. Add the remaining ingredients. Seal the bag and immerse in the water bath for 60 minutes or until the potatoes appear tender.
For the Roasted Garlic
- Preheat an oven to 204°C.
- Remove the garlic’s top. Drizzle it with olive oil and salt and pepper.
- Using a foil, wrap the garlic with thyme.
- Cook in the oven for 60 minutes or until it becomes soft.
- Take the garlic out from the foil and discard the thyme.
- Smash up the garlic well.
To Mix
- Place the potatoes in a large bowl.
- Add the ingredients included in the “To Mix” category.
- Mash the potatoes using a large fork.
- Add salt and pepper to taste.
- Serve.
2. Poached Cherry Tomatoes
A good source of lycopene, tomatoes are not just nutritious, but are great to use in sous vide cooking.
Via Modernist Cooking Made Easy
– Total Time: 2 Hours.
– Cooking Temperature: 55°C.
– Yield: 10 as a side dish.
For the Cherry Tomatoes
- 3 pints of cherry tomatoes.
- 1 1/2 tbsps. of rosemary leaves, chopped.
- 5 tbsps. of olive oil.
- 1 1/2 tbsps. of thyme leaves.
- Salt and pepper.
For the Cherry Tomatoes
- Preheat a water oven or bath to 55°C.
- Mix the cherry tomatoes, olive oil, rosemary and thyme in a Ziploc.
- Add salt and pepper, then seal the bag. Cook for 30 minutes.
- Remove the tomatoes and place in a bowl.
- Serve.
3. Butternut Squash
Butternut squash is so versatile, it can be served in numerous ways, such as soups or purees or a chunky salad. You can combine the squash with cheese, sage, walnuts, and maple syrup.
– Total Time: 2 Hours.
– Cooking Temperature: 83.9°C.
– Yield: 6 as a side dish.
For the Butternut Squash Salad
- 1 1/2 butternut squash.
- 8 sage leaves, diced.
- 2 tsp. of cinnamon, ground.
- 2 tsp. of cloves, ground.
- 3 tbsps. of butter.
- Salt and pepper.
To Mix
- 3/4 cup of roughly chopped walnuts.
- 3/4 cup of goat cheese.
- Maple syrup.
- Preheat the water oven or bath to 83.9°C.
- Peel the squash, slice them into halves and remove the seeds.
- Cut them into chunks.
- Place the squash in Ziploc bag.
- Incorporate the rest of the ingredients.
- Seal the bag. Cook for 60 minutes or until tender.
- Remove it from the bag and put it on plates.
- Top with the walnuts and goat cheese.
- Drizzle with the maple syrup, if desired.
4. Corn on the Cobb with Basil
Via SkinnyMs.
What could be more versatile than a corn cob? You can, grill, roast, boil, and sous vide it! With just a little heat, your corn will be cooked in 15 minutes. Butter, basil, and lime zest will give the corn the taste that you surely can’t resist.
– Total Time: 1 Hour.
– Cooking Temperature: 83.9°C.
– Yield: 10 as a side dish.
- 5 ears of corn.
- Salt and pepper.
- 5 tbsps. of butter.
- Lime zest.
- Basil, finely chopped.
- Preheat the water bath or oven to 83.9°C.
- Remove the husks from the corn.
- Put the corn cobs in a Ziploc bag. Add salt, pepper, and butter.
- Seal the bag and cook for 25 minutes or until tender.
- Remove the corn from the Ziploc.
- Sprinkle basil and lime zest. Drizzle with butter then serve.
5. Orange Fennel
Cooking fennel with olive oil confits via sous vide will make it tenderer and richer in flavor.
– Total Time: 1 Hour.
– Cooking temperature: 83.9°C.
– Serves: 10 as a side dish.
- 4 fennel bulbs.
- 4 garlic cloves, minced.
- 2 tsps. of saffron.
- 11/2 oranges.
- Pinch of salt and pepper.
- 1 cup of olive oil.
- Preheat the water bath or oven to 83.9°C.
- Trim the fennel bulbs and then slice them into halves.
- Place them into a Ziploc with the garlic and saffron. Add the orange zest, salt and pepper, and olive oil.
- Seal and cook for 60 minutes or until tender.
- Remove the fennel then serve.
6. Butter Beet Salad with Pecans
If you don’t want to get your beets mushy, but want to make them tender at the same time, then sous vide is the best way to cook it. The lettuce and Mandarin oranges add flavor to the beets, making them more delicious.
Via Modernist Cooking Made Easy
– Total Time: 1.5 hours.
– Cooking temperature: 83.9°C.
– Serves: 10 as a side dish.
For the Beets
- 10 beets.
- 11/2 orange.
- Salt and pepper.
- 2 1/2 tbsps. oh honey.
- 2 1/2 tbsps. of butter.
To Mix
- Mandarin oranges.
- 1 lettuce.
- Tarragon leaves.
- 1 cup of blue cheese, crumbled.
- 1 cup pecans.
- 2 tsp. olive oil.
- Salt and pepper.
- Preheat the water bath or oven to 83.9°C.
- Peel the beets and slice them into chunks. Put them in a Ziploc bag.
- Mix the orange zest and salt and pepper with the beets. Add honey and butter.
- Seal and cook for 90 minutes or until tender.
- Decorate the plate with lettuce, and Mandarin oranges and placed the cooked beets on it.
- Top with tarragon, blue cheese, and pecans.
- Drizzle with olive oil and salt and pepper, then serve.
7. Asparagus and Mustard Vinaigrette
Asparagus, cooked through sous vide, has a stronger flavor and firmer texture than blanched asparagus. This cooking is done for a short time because asparagus becomes tender easily. Combining mustard and asparagus will give the vinaigrette a perfect taste!
Via NYTimes.com
– Total Time: 40 Minutes.
– Cooking temperature: 83.9°C.
– Serves: 6 as a side dish.
For the Asparagus
- 1 ½ bunches asparagus.
- Salt and pepper.
For the Vinaigrette
- 1 1/2 tbsps. of white wine vinegar.
- 1 1/2 tbsps. of lemon juice.
- 11/2 tbsps. of mustard.
- 1/2 cup of olive oil.
- 3 tbsps. of tarragon, chopped.
- Salt and pepper.
- Tarragon leaves, chopped.
- Preheat the water bath or oven to 83.9°C.
- Put the asparagus in a Ziploc.
- Add salt and pepper and then seal.
- Cook for 30 minutes or until tender.
- Remove from the bag.
- Blend all the ingredients thoroughly.
- Put the asparagus on a plate and drizzle the mustard vinaigrette.
- Sprinkle the tarragon and serve.
To all veggie lovers out there, try these special sous vide recipes, they are sheer bliss! They are not just simply nutritious; they are tastier than the usual cooking recipes.
If you have any questions or have your own sous vide recipe, you can share it with us by commenting on the article below. Cooking is cooler when shared with others!
