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Sous Vide Vegetables
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Ingredients
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Yield: Makes: varies
Total Cook Time: 30-60 minutes
Suggested Pairings
Carrots with harissa
Turnips with miso and butter
Beets with herbs and vinegar
Asparagus with white wine and butter
Peppers with olive oil
Suggested Flavorings/Aromatics
Salt and pepper
Bay leaf
Thyme
Rosemary
Parsley
Total Cook Time: 30-60 minutes
Suggested Pairings
Carrots with harissa
Turnips with miso and butter
Beets with herbs and vinegar
Asparagus with white wine and butter
Peppers with olive oil
Suggested Flavorings/Aromatics
Salt and pepper
Bay leaf
Thyme
Rosemary
Parsley
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Preparation Method
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1. Preheat the oven on the Steam Mode at 185°F.
2. Trim and wash the vegetables. Drain in a colander and pat dry.
3. Place the drained vegetables in a vacuum seal bag and distribute evenly. Add favorite pairings and flavorings or aromatics, then vacuum seal the bag
4. Place the bag on the perforated pan.
5. Steam between 30-60 minutes depending on the size of the vegetable pieces.
6. Serve immediately or cool the bag down in an ice water bath prior to placing in the refrigerator.
2. Trim and wash the vegetables. Drain in a colander and pat dry.
3. Place the drained vegetables in a vacuum seal bag and distribute evenly. Add favorite pairings and flavorings or aromatics, then vacuum seal the bag
4. Place the bag on the perforated pan.
5. Steam between 30-60 minutes depending on the size of the vegetable pieces.
6. Serve immediately or cool the bag down in an ice water bath prior to placing in the refrigerator.
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