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Polenta is the ultimate comfort food, and sous vide makes it easier than ever to achieve a perfectly smooth, creamy texture. With no constant stirring or worries about scorching, this hands-off method delivers consistently rich, velvety polenta every time. Serve it as a simple side dish, top it with your favorite braises, or use it as the foundation for an unforgettable meal.
Farro is one of the easiest whole grains to master with sous vide. Cooking it in a sealed bag ensures every grain absorbs maximum flavor while maintaining its pleasantly chewy texture--without the guesswork of stovetop cooking. Whether you're serving it as a hearty side dish, adding it to salads, or building grain bowls, this simple recipe delivers perfectly cooked farro every time.
This recipe gives you sweet, rich, and deeply flavorful caramelized onions with almost no hands-on work. While not actually "caramelized" (it's a low temperature Maillard reaction), these onions have a silky smooth texture, and cooking them sous vide removes not only the long time standing over the stove stirring, but also any risk of burning. These are a perfect addition for burgers, steaks, sandwiches, soups, pizzas, pasta, dips, and countless other dishes.
These are great on their own or as a garnish in several dishes, including the Porcini Vicchyssoise.
The sweetness of sous vide sweet potatoes is perfectly offset by the spices and poblano pepper in this recipe, resulting in a complex mix of flavors that is a great addition to many meals. You can serve this alongside almost any protein, but chicken and turkey are my go-to options with it. I also will take this when we do potluck dinners with friends since it travels well.
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.
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!
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.
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.
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