Sous Vide Vegetable Recipes

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Sous Vide Porcini Vichyssoise with Charred Leek, Butter-Poached Potato, Pickled-Dill Coulis and Crispy Potato Skins Recipe image

Sous Vide Porcini Vichyssoise with Charred Leek, Butter-Poached Potato, Pickled-Dill Coulis and Crispy Potato Skins Recipe

While it looks intimidating, this classic cold soup is actually quite simple to pull off by prepping ahead and following the steps of the recipe. You'll be rewarded with a luxurious and refreshing dish that will wow your friends and family.

Sous Vide Charred Leeks Recipe image

Sous Vide Charred Leeks Recipe

These are great on their own or as a garnish in several dishes, including the Porcini Vicchyssoise.

Sous Vide Butter-Poached Potato Spheres Recipe image

Sous Vide Butter-Poached Potato Spheres Recipe

These potatoes can be used on their own, or as a fun garnish in a dish like our Porcini Vicchyssoise.

Sous Vide Porcini Stock Recipe image

Sous Vide Porcini Stock Recipe

This is great in a risotto or soup, and is an essential component in our Porcini Vicchyssoise.

Sous Vide Chimichurri Potatoes Recipe image

Sous Vide Chimichurri Potatoes Recipe

These potatoes are a great side dish for meat or seafood. They end up perfectly soft and creamy inside but crispy outside thanks to a quick trip to the broiler.

Sous Vide Pumpkin Fries Recipe image

Sous Vide Pumpkin Fries Recipe

These fries were also part of our Sous Vide Summit grab bag challenge. The double fry insures that the ending fries are soft and tender inside and crispy outside.

Sous Vide Coconut Pumpkin Curry Recipe image

Sous Vide Coconut Pumpkin Curry Recipe

This delicious pumpkin curry was a creation from our Sous Vide Summit Grab Bag Challenge.

Sous Vide Raw Pepper Compote Recipe image

Sous Vide Raw Pepper Compote Recipe

Any traditional compote is cooked, typically with sugar and fruit. This compote is raw. Brunoise pepper and juiced pepper come together to form a thick, jam-like texture. Perfect for toast, cured meats and seafood. The process of making perfect brunoise diced vegetables typically leaves us with waste and trim. The scraps of this are what gets juiced. Consider other vegetables like beets, carrots, or celery.

Sous Vide Navy Bean & Artichoke Salad with Mint Dressing and Fried Alliums Recipe image

Sous Vide Navy Bean & Artichoke Salad with Mint Dressing and Fried Alliums Recipe

While it sounds complicated, this recipe utilizes a very simple technique of layering flavors and textures to create a delicious and flavorful final dish.

Sous Vide Artichokes Recipe image

Sous Vide Artichokes Recipe

While the look daunting, once you learn how to trim them, artichokes can be simple and quick to prepare. The key is to use lemon on them throughout the cutting process to prevent oxidation. These are great added to a salad or pasta dish.

Sous Vide Squash Recipe Pickled and Pureed  image

Sous Vide Squash Recipe Pickled and Pureed

This sous vide squash is quick pickled using the sous vide process to speed up the pickling process. It's then pureed in one of two ways to create the perfect side for many upscale meals, especially James Briscione's sous vide Venison.

Sous Vide Beluga Lentils Recipe image

Sous Vide Beluga Lentils Recipe

Sous vide beluga lentils were one of the most amazing things we tried at our initial ISVA conference and are actually very easy to make at home!

Sous Vide Bean Dip Recipe image

Sous Vide Bean Dip Recipe

A high fiber, no-fat and low-calorie option to keep your family and friends reaching out for more of this delicious sous vide kidney bean dip.

Sous Vide Raw Pepper Compote Recipe image

Sous Vide Raw Pepper Compote Recipe

This sous vide compote has brunoise pepper and juiced pepper forming a thick, jam-like texture that is perfect for toast, cured meats and seafood.

Sous Vide Eggplant “Fondue” Recipe image

Sous Vide Eggplant “Fondue” Recipe

This was inspired by the French Laundry cookbook, for this sous vide eggplant "fondue" technique where it is cooked low and slow.

Sous Vide Eggplant Croquant Recipe image

Sous Vide Eggplant Croquant Recipe

This sous vide eggplant croquant recipe has been streamlined and stripped down for efficiencies, making it fast to put together and easy to add to other dishes.

Sous Vide Barely Bound Tomatoes Recipe image

Sous Vide Barely Bound Tomatoes Recipe

This sous vide tomato sauce is rich, thick and has amazing body in it.

Sous Vide Fennel Fondant Recipe image

Sous Vide Fennel Fondant Recipe

My next experiment was with a sous vide fennel fondant and it turned out great. The recipe is very simple and very tasty, and is easy to make vegetarian.

Spicy Sous Vide  Syrian Eggplant, Labneh Recipe image

Spicy Sous Vide Syrian Eggplant, Labneh Recipe

Sous vide eggplant takes on such wonderful flavours and provides them with a velvety texture and this works as a vegetarian starter or a divine side for lamb.

Sous Vide Lobster Tail and Cherry Tomatoes with Parmesan Cream Linguine Recipe image

Sous Vide Lobster Tail and Cherry Tomatoes with Parmesan Cream Linguine Recipe

Creamy pasta and sweet "burst in your mouth" tomatoes, all topped off with succulent lobster...the perfect way to break up all the zoom calls and treat yourself to a delicious dish that is also easy enough to make that you can enjoy it during the week! In this Linguine with Lobster and Cherry Tomatoes in Parmesan Cream Sauce recipe, both the lobster and cherry tomatoes are done sous vide.

Sous Vide Acorn Squash Puree Recipe image

Sous Vide Acorn Squash Puree Recipe

Acorn squash has a great flavor combination of sweet, nutty, and buttery, then when you combine it with some spices and maple syrup, they really intensifies the flavor. Making sous vide acorn squash holds in more moisture while still fully tenderizing it, resulting in a perfect texture for a puree. I love to serve this with roasted meat, rich sausages, or even with turkey for a lighter dish.

Creamy Sous Vide Parsnip Soup Recipe image

Creamy Sous Vide Parsnip Soup Recipe

I made my creamy sous vide parsnip soup into a lighter version that still retains much of the creaminess of the original while using much less butter and cream. The soup will get smoother and smoother the more chicken stock you add, so you can tailor it to the texture you prefer. I love to serve it with some hearty whole grain bread you can use to sop up all the soup.

Sous Vide Butter Poached Root Vegetables Recipe image

Sous Vide Butter Poached Root Vegetables Recipe

Using sous vide to butter poach root vegetables is an easy process that makes creating side dishes a breeze! Just toss some chopped vegetables into a sous vide bag with some butter, thyme, and cumin, then give them a quick cook at 183°F (83.9°C). Top them off with some coarse sea salt, lemon and oregano and you're all set!

Sous Vide Asparagus with Garlic-Shallot Oil Recipe image

Sous Vide Asparagus with Garlic-Shallot Oil Recipe

Asparagus can be cooked many different ways, but using sous vide can remove most of the timing pressure. I especially like using sous vide on the thicker asparagus, since the lower temperature allows it to cook through without overcooking the outsides. For this recipe I like to combine the cooked asparagus with some olive oil infused with shallots and garlic then top it all off with some tarragon and lemon zest.

Sous Vide Veggie and Gruyère Egg Cup Bites Recipe image

Sous Vide Veggie and Gruyère Egg Cup Bites Recipe

To showcase how versatile they are, I've taken these egg cup bites in a different direction by using tangy Gruyère cheese and hearty peppers, mushrooms and tomatoes. I also replaced some of the heavy cream with cream cheese for a denser egg bite. Like all sous vide egg bites, you can serve them in the container or remove them and serve them on a plate. For an extra-fancy presentation I plate them then give them a sear with my torch for added color and flavor.

Sous Vide Poached Cherry Tomatoes Recipe image

Sous Vide Poached Cherry Tomatoes Recipe

Using sous vide to lightly poach tomatoes results in a tender and moist side dish. The tomatoes are just heated through, not broken down, so cooking them at almost any low temperature works well. I usually serve them with steaks so I cook them at 131°F (55°C) because I toss them in with the steaks at the end of their cooking time.

Sous Vide Dill Pickles Recipe image

Sous Vide Dill Pickles Recipe

Crisp, tart pickles are a constant in my refrigerator but many store-bought brands are filled with sweeteners and stabilizers. Making sous vide pickles at home allows you to use only the ingredients you want and they are especially tasty when cucumbers are in season at the farmers' market.

Sous Vide Cauliflower and Chickpeas Recipe image

Sous Vide Cauliflower and Chickpeas Recipe

Cauliflower might be on the bland side, but when sous vided then combined with chickpeas, cherry tomatoes and red bell pepper, it turns into a flavorful and filling side. With the addition of tart lime juice and spicy jalapeño pepper it's a complex dish that comes together in no time.

Sous Vide Beets and Goat Cheese Recipe image

Sous Vide Beets and Goat Cheese Recipe

Earthy beets are a great combination with bright oranges and rich goat cheese. It is rounded out with some sweet balsamic vinegar and woody toasted walnuts. Beets work great with sous vide and turn out tender without drying out any.

Spicy Street Sous Vide Corn Recipe image

Spicy Street Sous Vide Corn Recipe

This dish hinges on using the sweetest fresh corn and sous viding it. The sweetness of corn combined with the kick of ancho pepper powder with some sourness from feta cheese and lime zest makes for an amazing between-meals snack. Corn can vary widely in its tenderness, so it's often best to try a kernel raw before cooking it. This will give you an idea of how sweet and tender it already is and can inform your cooking time.

Spicy Rosemary Sous Vide Pickled Carrots Recipe image

Spicy Rosemary Sous Vide Pickled Carrots Recipe

This sous vide pickling recipe uses a higher temperature to soften up the vegetables. It works great with carrots, green beans, and other tougher vegetables. The timing varies based on the vegetable, but following the general guidelines in the Cooking by Tenderness article will help give you an idea. Personally, I usually go a little shorter so the vegetables have more crunch to them. You can also mix up the spices and herbs to create your own flavor profiles.

Honey Glazed Sous Vide Rainbow Carrots Recipe image

Honey Glazed Sous Vide Rainbow Carrots Recipe

These sous vide honey glazed carrots are sweet and tender, not to mention simple to make, which makes them one of my favorite sides! I like to use rainbow carrots, but you can really use any carrots you find that look good.

Sesame-Miso Sous Vide Bok Choy Recipe image

Sesame-Miso Sous Vide Bok Choy Recipe

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 image

Miso Glazed Sous Vide Turnips Recipe

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 image

Sous Vide Rustic Roasted Garlic 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 image

Sous Vide 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 image

Sous Vide Sweet and 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 image

Sous Vide 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 image

Sous Vide Corn on the Cobb with Basil Recipe

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 image

Sous Vide Orange-Saffron 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 image

Sous Vide Butter-Poached Beet Salad Recipe with Pecans

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 image

Sous Vide Asparagus Recipe with Dijon Mustard Vinaigrette

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 image

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 image

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 image

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 image

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.

Sous Vide Gefilte Fish image

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.

Glazed Sous Vide Carrots Recipe image

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.

Spicy Sous Vide Sweet Potato Salad Recipe image

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.

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