Tag Archives: sous vide vegetables

Cream of Cauliflower Soup

Makes 4 to 6 servings INGREDIENTS 1 medium cauliflower, cut into florets* 1 teaspoon ground cumin 1 teaspoon curry powder ½ teaspoon salt, or to taste ¼ teaspoon ground black pepper, or to taste 1 small onion, peeled and diced 3 tablespoons unsalted butter 1 quart vegetable stock ¼ cup heavy cream For garnish (optional) 1 handful flat-leaf parsley, stems discarded, coarsely chopped 2 slices bacon, chopped small, and cooked crisp Reserved tiny florets (*keep a few very tiny florets for topping) DIRECTIONS Fill and preheat the SousVide Supreme water oven to 180F Put all ingredients, except stock and cream, … Read More

Corn on the Cob

Courtesy of Sharone Hakman (SharonHakman.com) Serves 4 INGREDIENTS 4 fresh ears of corn, shucked and washed salt and pepper to taste 1/2 stick (4 tablespoons/56g) butter 1 handful fresh cilantro, stems removed, chopped   INSTRUCTIONS Fill and preheat the water oven to 182F/83.5C. Season the corn with salt and pepper on all sides. Put the corn, butter, and cilantro into a large (gallon/3.8 liter) cooking pouch and vacuum seal. Submerge the pouch in the water oven and cook for at least 30 minutes, up to 1 hour. (The corn is delicious right out of the pouch.) If grill marking is desired, preheat an oiled … Read More

Vegetable Confit Sous Vide

This week I made vegetables confit in my SousVide Supreme, and they were an absolute hit. I cooked pearl onions, mini peppers and garlic. They were incredibly sweet, succulent and intensely flavored. The vegetables retained their shape beautifully, while still being perfectly cooked. Cooking confit means to cook in oil and it’s one of the oldest methods there is to preserve food. Most people associate confit with meat, such as duck confit.  However, vegetables are equally delicious when cooked confit. The exact temperature control of the SousVide Supreme allows me to cook the vegetables slowly at a precise temperature to … Read More

Fresh Vegetables Confit

Courtesy of SousVide Supreme Culinary Specialist, Sophie Makes 2 cups (125 g) vegetables INGREDIENTS  ½ cup (65g) garlic cloves, peeled ½ cup (60g) pearl onions, peeled 1 cup (100 g) mini peppers, chopped in half with seeds and stems removed 3 cups (720 ml) olive oil For serving as bruschette 4 to 6 ounces (170 g) spreadable goat cheese Salt 12 to 14 slices ciabatta bread Fresh herbs (thyme, chopped basil) for garnish DIRECTIONS Fill and preheat the SousVide Supreme water oven to 185F/85C. Put the peeled garlic cloves into a (quart/0.95 liter) zip-closure cooking pouch. (A baggy rack helps … Read More

Honey Glazed Sunchokes

Courtesy of Sous Vide Supreme Culinary Specialist, Madeline Fiore Serves 2 to 4 INGREDIENTS 1 pound (454 g) sunchokes, washed, trimmed, peeled, and sliced into ½-inch (1.25 cm) rounds 3 tablespoons (43 g) butter 2 tablespoons (30 ml) honey ½ teaspoon (2.5 ml) lemon juice Sea salt, to taste Garnish: chopped chervil or parsley (optional) DIRECTIONS Fill and preheat the SousVide Supreme water oven to 182F/83C. Put the sunchokes, butter, honey, lemon juice and, sea salt in a single layer into a large cooking pouch and vacuum seal. Submerge the pouch in the water oven and cook for 1 hour … Read More

Spring Pickling With SousVide Supreme

This spring we have a new trick up our sleeves! If you like pickling or you’re curious about the process, then you’ll be thrilled to try this timely technique with a SousVide Supreme. No need to wait 24-72 hours for your pickles to cure, you will have a delightfully crunchy pickle in as little as 25 minutes and at most in an hour. How you might ask? Our water oven gently infuses vegetables with brine that in turn creates a quick pickle. Tender vegetables, such as spring asparagus, infuse in just 10 minutes in the SousVide Supreme and radishes or … Read More

Borscht Sous Vide

Serves 8 INGREDIENTS 4 large beets, peeled and sliced 4 large carrots, peeled and sliced 1 large onion, peeled and sliced 1 large Russet potato, peeled and sliced ½ head red cabbage, thinly sliced 2 quarts (1.9 liters) beef or vegetable broth 1/2 cup (20 g) chopped fresh dill 3 tablespoons (45 ml) red wine vinegar Salt and pepper to taste 1 cup (240 ml) sour cream, for garnish Fresh dill fronds, for garnish DIRECTIONS Fill and preheat the SousVide Supreme to 182F/83C. Put the beets, carrots, onion, and potato into a large (gallon/3.8 liter) cooking pouch in a single, … Read More

Couscous with Mediterranean Vegetables, Feta, and Mint

Courtesy of SousVide Supreme Culinary Specialist, Sophie Serves 4 as a starter or side or 2 as an entree INGREDIENTS 1 cup (173 g) dried couscous 1 cup (240 ml) just-boiled water 1 tablespoon (15ml) chopped mint 1 tablespoon (15ml) white wine vinegar 1 clove garlic, crushed 3 tablespoons (45ml) olive oil Salt and pepper, to taste 1 cup (110g) crumbled feta DIRECTIONS Fill and preheat the SousVide Supreme water oven to 183F/83C. Put the couscous into a small (quart/0.9 liter) zip-closure cooking pouch. Pour the just-boiled water into the pouch and use the displacement method to remove the air … Read More

3-in-1 Sous Vide Vegetables

Now that the kids are back to school, and the lazy days of summer are over, it’s time to get serious about meal planning. Here are just a few great reasons to cook vegetables sous vide. The SousVide Supreme can save you a lot of time and effort with a little forward planning. School lunches and even office lunches are sometimes a challenge, and it’s nice to have something a little more exciting than a sandwich. These three meals are simple to prepare, and by cooking the sous vide vegetables first, you can whip up the three recipes in no … Read More

Mixed Vegetables

Courtesy of SousVide Supreme Culinary Specialist, Sophie Serves 4 INGREDIENTS 1½ pounds (24 ounces/680g) mixed vegetables (your choice of yellow squash zucchini/courgetttes, eggplant/aubergine, yellow, red and green peppers, sweet potato) 2 tablespoons (30ml) olive oil 2 tablespoons (30ml) fresh herbs finely chopped (parsley, thyme and chives) Salt and pepper, to taste DIRECTIONS  Fill and preheat the SousVide Supreme water oven to 183F/83C. Wash, peel, and cut the vegetables into 1-inch (2.5cm) pieces. Put each set of chopped vegetables into its own cooking pouch. Divide the oil and fresh herbs among the cooking pouches and add salt and pepper before vacuum … Read More

Haricot Vert Salad Sous Vide

Courtesy of SousVide Supreme Culinary Specialist, Madeline Fiore Serves 4 INGREDIENTS 12 ounces (340 grams) haricots vert or your favorite summer pole beans, trimmed 2 romaine hearts, washed and pulled apart 1 large heirloom tomato, sliced into 8 wedges OR 16 cherry tomatoes, halved 4 sous vide soft-cooked eggs, cut into halves 2 ounces (57 grams) Manchego cheese, grated 16 of your favorite olives Madeline’s Sherry Vinaigrette 1/6 cup (39 ml) sherry vinegar 1 small shallot, peeled and minced 1 tablespoon (15 ml) honey ½ cup (118 ml) extra virgin olive oil Sea salt and freshly ground black pepper, to taste   … Read More

Tian Provencal

Courtesy of Mike Vrobel, Dad Cooks Dinner Serves 4 INGREDIENTS 2 medium (3-inch/7.5 cm thick) zucchini, sliced into thin rounds 6 Roma tomatoes, cored, sliced into thin rounds 2 medium red onions, peeled, halved, then sliced as thinly as possible 2 teaspoons (10 ml) kosher salt 5 basil leaves, rolled and cut into ribbons Coarse salt for sprinkling Olive oil for drizzling   INSTRUCTIONS Fill and preheat the SousVide Supreme to 140F/60C or cook alongside lamb. Lay out alternating stacks of zucchini, onion, and tomato, one slice after another, overlapping them, to make rows about 6 inches long. Finish with … Read More