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Sous Vide Vegetable

Cooking vegetable and fruits sous vide is a great way to tenderize them without losing as much of the vitamins and minerals that are normally lost through blanching or steaming. Fruits can also be infused with liquid when cooked at lower temperatures when liquid is added to the bag.

Sous vide helps preserve the nutrients present in fruits and vegetables by not cooking them above the temperature that cause the cell walls to fully break down. This allows them to tenderize without losing all their structure. The bag also helps to catch any nutrients that do come out of the vegetable.

While time and temperature do not factor into safety for fruits and vegetables they do have a unique effect on their structure. There are two components to vegetables that make them crisp, pectin and starch. Pectin, which is basically a type of glue and is also used in jams and jellies for structure, breaks down at 183ºF / 83ºC at a slower rate than the starch cells do. In many cases this allows for more tender vegetables that have a unique texture to them.

The time component just governs how long the starches and pectin are breaking down for and how tender the vegetable will become.

Sous Vide Vegetable Recipes and Articles

Sesame-Miso Sous Vide Bok Choy Recipe

Sous vide bok choy bagged Sous vide bok choy is a flavorful and healthy side dish that is super easy to make. Here is my recipe for a tasty sesame-miso version that will amaze your family.

Miso Glazed Sous Vide Turnips Recipe

Sous vide turnips miso glazed top Using sous vide to glaze turnips is a simple process that results in a great side dish, especially when combined with umami-rich miso. You can also briefly cook turnips and their juices in a pan after sous viding them to reduce the sauce for a richer dish. This recipe also works well for other root vegetables such as carrots, radishes, and parsnips.

Sous Vide Rustic Roasted Garlic Mashed Potatoes

Rustic roasted mashed potatoes The entire cooking process for rustic roasted garlic mashed potatoes is done in the sous vide machine to speed up the process and rely on higher temperatures to full tenderization. These mashed potatoes are hearty, chunky, and full of bold flavors.

Sous Vide Poached Cherry Tomatoes

Poached cherry tomatoes This recipe makes a tender and moist side dish by lightly poaching tomatoes in the sous vide machine. The tomatoes are just heated through, not broken down so I throw them in with the sous viding meat at the very end. How convenient is that!

Sous Vide Sweet and Spicy Glazed Carrots

Sweet spicy glazed carrots This sweet and spicy glazed carrots recipe uses the sous vide machine to simplify the process of preparing a great side dish!

Sous Vide Butternut Squash Salad

Butternut squash salad Butternut squash is a fun winter squash that is often made into a soup or puree. For variety I like to combine the sous vided squash with walnuts, goat cheese, sage and a drizzle of maple syrup for a chunky savory and sweet salad.

Sous Vide Corn on the Cobb with Basil Recipe

Sous vide corn basil lime Sous viding sweet summer corn is one of my favorite methods to prepare it. Because it only needs a little heat to break down the outer layers of the kernels the cook time is pretty short, only about 15 to 25 minutes. This recipe cooks the corn with butter then finishes it with fresh basil and lime zest.

Sous Vide Orange-Saffron Fennel Confit

Fennel confit Fennel cooked sous vide becomes very tender in just 60 minutes and retains the majority of its flavor. This recipe adds orange zest, cloves and saffron to the bag before cooking for more interesting flavor levels. Cooking the fennel with a large dose of olive oil confits the fennel, the excess olive oil can be used on other dishes or in vinaigrettes.

Sous Vide Butter-Poached Beet Salad Recipe with Pecans

Sous vide beet salad with walnuts When cooking sous vide beets it tenderizes them without turning them mushy and this recipes combines them in a walnut and blue cheese salad with Mandarin oranges.

Sous Vide Asparagus Recipe with Dijon Mustard Vinaigrette

Sous vide asparagus with turkey Sous vide asparagus is similar to blanched asparagus but ends up with a stronger flavor and slightly firmer texture. It only needs a short cooking time unless the asparagus is really thick.

Sous Vide Shrimp and Pumpkin Soup Recipe

While this recipe calls for many exotic ingredients they can be left out and the soup will still be very good. I've marked the ones that aren't critical to the soup as optional but I would try to add in as many as possible for the deepest flavor.

Sous Vide Fingerling Potato Salad Recipe

This is a unique mustard-vinegar potato salad which has a tartness not found in the typical mayonnaise based potato salads. The vinegar also helps this dish to complement fattier main courses like ribeye or duck breast. The sous vide potatoes turn out nice and tender and always perfectly cooked.

Sous Vide Leek Salad

This sous vide leek salad is great as a starting or side course for a poached fish or roasted chicken. Cooking the leeks in the sous vide bath renders them very tender and mild.

Sous Vide Shrimp Pomodoro Linguine Recipe

Simple and light is the key now that summer is in full swing and the gardens are putting out tons of fresh vegetables. This pomodoro sauce is a very fast sauce to make and makes great use of the fresh tomatoes from the garden. It really highlights the flavor of the tomatoes and herbs in it. Here I pair it with sous vide shrimp but it also goes great with chicken.

Spicy Sous Vide Sweet Potato Salad Recipe

Sweet potatoes are a favorite food around my house and I'm always looking at ways to incorporate them into more dishes. To make them more convenient I often sous vide sweet potatoes. Here I take sous vide sweet potatoes cubes and combine them in a salad with beans and corn. The chipotle adds a nice burn to the usually super sweet potatoes and helps turn this into a savory salad.

Glazed Sous Vide Carrots Recipe

This recipe works great for many types of vegetables including radishes, turnips, parsnips, or pearl onions. You can also try different herb combinations like rosemary and thyme for a more savory dish or tarragon and mint for a sweeter combination.

Sous Vide Gefilte Fish

I am not Jewish, but I was recently invited to a Passover Seder and was requested to provide Gefilte Fish a traditional course during the Seder meal. Historically it is made with fresh water fish, but almost any fish will work. I used cod as it was the freshest local fish available and decided to turn it into a sous vide recipe.

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