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!
If you want to glaze the sous vide root vegetables, you can quickly saute them in a pan after they have been sous vided. The addition of some honey or sugar helps the glazing process.
You can use any root vegetables you want, though I usually turn to carrots, parsnips and turnips, especially when they are in season and fresh from the farm.
Note: You can learn more about vegetables from my How to Sous Vide Vegetable article or view all my sous vide vegetable articles.
Ingredients for Sous Vide Butter Poached Root Vegetables
- 3 cups coarsely chopped root vegetables, I prefer carrots, parsnips, and turnips
- 2 tablespoons butter
- 2 sprigs fresh thyme
- 1/2 teaspoon ground cumin
- 1 lemon
- Fresh oregano leaves
- Coarse sea salt
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Cooking Instructions for Sous Vide Butter Poached Root Vegetables
Preheat the water bath to 183°F (83.9°C).
Combine all ingredients into a sous vide bag, trying to keep the thickness of the bag less than 1" (25mm) for even cooking, then seal. Place the bag in the water bath and cook for 45 to 60 minutes, until tender.
For more information on the cooking times you can read my detailed article which addresses why is there a range in sous vide cooking times.
Take the sous vide bag out of the water and remove the root vegetables from the bag and place on a plate. Zest the lemon on top then add the oregano leaves. Sprinkle with the sea salt then serve.
Nutritional Information for Sous Vide Butter Poached Root Vegetables
- Calories: 186
- Fat: 1g
- Protein: 4g
- Carbohydrate: 44g
- Fiber: 12g
- Sugar: 17g
- Cholesterol: 0mg
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This article is by me, Jason Logsdon. I'm an adventurous home cook and professional blogger who loves to try new things, especially when it comes to cooking. I've explored everything from sous vide and whipping siphons to pressure cookers and blow torches; created foams, gels and spheres; made barrel aged cocktails and brewed beer. I have also written 10 cookbooks on modernist cooking and sous vide and I run the AmazingFoodMadeEasy.com website.
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