Tag Archives: sous vide vegetables

Asparagus Citronette with Crispy Pancetta

Courtesy of Staff Blogger, Madeline FioreServes 6 INGREDIENTS For the citronette 1 large orange, zest and juice 1 small shallot, peeled and minced 2 teaspoons (10 ml) Dijon mustard 2 pinches sea salt 1 pinch freshly ground black pepper 1/3 cup (80 ml) extra-virgin olive oil, plus a glug for drizzling For the asparagus 2 pounds (907g) asparagus, medium thickness stalks 8 ounces (227g) pancetta, thinly sliced   INSTRUCTIONS Fill and preheat the SousVide Supreme to 190F/87C. In a small bowl mix together the orange juice, zest, and shallots and let macerate for 15 minutes. Stir the dijon mustard into … Read More

Vivian’s Sous Vide Rainbow Carrots

Courtesy of Vivian Peterson INGREDIENTS ¾ cup (180 ml) fresh orange juice Zest of an orange 2 tablespoons (30 ml) honey 1 sprig fresh thyme 6 medium carrots, peeled 1 teaspoon (5 ml/2 g) cumin Salt and pepper to taste   INSTRUCTIONS Fill and preheat SousVide Supreme to 185F/85C. Put all ingredients into a zip-closure cooking pouch and use the displacement method (Archimedes’ principle) to remove the air and zip the seal. Submerge the pouch in the water oven to cook for 45 minutes. Delicious straight out of the pouch! Learn more about this Seattle Sous Vide Cooking class here.

Vivian’s Sous Vide Beets

Courtesy of Vivian Peterson Serves 6 to 8 INGREDIENTS 6 to 8 fresh beets, washed well, peeled, and sliced Pinch of salt 2 tablespoons (28 g) butter   INSTRUCTIONS Fill and preheat the SousVide Supreme to 185F/85 C. Season the beets with salt to taste, put into a cooking pouch and vacuum seal. Submerge the pouch in the water oven to cook for 2 hours. Perfectly cooked beets straight from the pouch! Learn more about this Seattle Sous Vide Cooking class here.

To Die For Potatoes a la Sous Vide

Courtesy of Vivian Peterson Serves 4 to 6 INGREDIENTS 5 to 6 russet potatoes, peeled and diced 4 tablespoons (57 g) butter 1/3 cup (12 g) fresh flat leaf Italian parsley chopped 2 tablespoons (30 ml) chopped fresh garlic 1/2 cup (120 ml) heavy whipping cream 1 to 2 teaspoons (10 ml) truffle salt, to taste   INSTRUCTIONS Fill and preheat the SousVide Supreme to 180 to185F/82 to 85C. Put potatoes into cooking pouch(es), evenly distributed in a single layer without overcrowding, and vacuum seal. Submerge the pouch(es) in the water oven to cook for 1-1/2 hours, until quite tender. … Read More

Sous Vide Cauliflower Puree

Serves 6 to 8 INGREDIENTS 1 medium head cauliflower, washed and trimmed of leaves 2 tablespoons (2 8 g) butter Salt and pepper to taste 1 to 2 ounces (30 to 60 ml) heavy cream   INSTRUCTIONS Fill and preheat the SousVide Supreme to 180-185F/82-85C. Cut the head of cauliflower in half and then slice the halves into 1/2-inch thick (1.25 cm) slices. Arrange the slices in a large cooking pouch, evenly distributed in a single layer without overcrowding. Add the butter, salt and pepper and vacuum seal the pouch very tightly. Submerge the pouch in the water oven and … Read More

Fresh Pea Puree

Serves 4 or more Ingredients 1 recipe cooked Fresh Green Peas 1/2 to 1 cup (120 to 240 ml) chicken or vegetable broth (you may not use it all) Salt and pepper to taste Instructions Put the cooked peas and about 1/4 cup (60 ml) of the broth into a blender and puree. Add more broth, a splash at a time, until the puree is smooth and reaches the desired consistency–thicker or thinner as the occasion demands. (All the whole cup or even a second cup and you’ll have a lovely, velvety green pea soup!) Check the seasoning level and add … Read More

Sous Vide Minted Baby Heirloom Carrots

Serves 2 to 4 INGREDIENTS 1 bunch baby heirloom carrots, washed, trimmed, and sliced into coins 1 teaspoon (5 ml) olive oil Salt and pepper to taste Fresh mint leaves, minced   INSTRUCTIONS Fill and preheat the SousVide Supreme to 183F/84C. Put carrots into a small (quart/0.9 liter) cooking pouch. Add a drizzle of olive oil and a sprinkle of salt and pepper to the pouch and vacuum seal. Submerge the pouch in the water oven and cook for 30 minutes. Remove carrots from pouch, sprinkle with mint, and serve

Rack of Lamb with Mixed Vegetables

Courtesy of John Loydall – Food blog Serves 2 to 4 INGREDIENTS For the lamb 1 rack of lamb (6 to 8 bones) salt and pepper to taste 1 bay leaf 1 sprig rosemary 2 or 3 sprigs thyme For the vegetables 3 carrots, peeled and sliced lengthwise 4 shallots, peeled and quartered 2 baby leeks, washed well, trimmed, and sliced 3 baby cauliflowers, washed well and trimmed ½ cup (60 g) dried broad (fava) beans ½ cup (60 g) dried flageolet 2 radishes, washed well and trimmed Leaf lettuces – rocket, mustard, etc ½ teaspoon (2.5 ml) each salt and black pepper, … Read More

Sous Vide Heirloom Potatoes in Duck Fat

Recipe courtesy of Marx Foods Serves 4 INGREDIENTS 4 to 6 heirloom potatoes (or other small potatoes) ½ teaspoon (2.5 ml) fresh rosemary, leaves stripped and chopped 3 tablespoons (45 ml) rendered duck fat 2 teaspoons (10 ml) fresh thyme, leaves stripped and chopped   INSTRUCTIONS Preheat the SousVide Supreme to 183F/84C. Thinly slice the potatoes (approximately 3mm thick). Put the slices in a single layer into a cooking pouch with the duck fat and rosemary, making sure none of the slices overlap, and vacuum seal. Submerge the pouch in the water oven and cook for 24 minutes. Put the … Read More

Rice is Nice – Sous Vide makes it simple

It’s National Rice Month and in honor of this budget friendly staple, we’d like to offer some easy ways to please the palate with almost no hands on time! Try this one for Vegetable Risotto. If you’re eager for something a little more challenging, but still simple, try this one, from our Chef Ambassador, Josh Horrigan, for Sweet Corn Risotto with Diver Scallops, or if garlic anything is what melts your butter, give this one a shot… Garlic Cheese Risotto Serves 4 INGREDIENTS 1 cup (90 g) Arborio rice 1 teaspoon(5 ml) extra virgin olive oil 2 tablespoons (30 ml) roasted minced … Read More

Sous Vide Bacon-Poached Root Vegetables

Courtesy of Chef Josh Horrigan (thechefsacademy.com) Serves 4 INGREDIENTS 1 rutabaga, peeled and cut into 1-inch (2.5 cm) cubes 1 turnip, peeled and cut into 1-inch (2.5 cm) cubes 2 carrots, peeled and cut into 1-inch (2.5 cm) pieces 4 parsnips, peeled and cut into 1-inch (2.5 cm) pieces 1 large sprig rosemary 2 cloves garlic, peeled and crushed 1/2 cup (120 ml) bacon grease (solidified) Salt and pepper, to taste INSTRUCTIONS Fill and preheat the SousVide Supreme to 183F/84C. Put all the vegetables into a large (gallon/3.8 liter) cooking pouch in a single layer, add bacon grease, garlic, and rosemary and vacuum seal. … Read More

Grilled Sous Vide Artichokes with Lemon and Butter

Courtesy of Chef Josh Horrigan (thechefsacademy.com) Serves 4 INGREDIENTS 4 lemons 1/2 cup (120 ml) extra virgin olive oil 4 cloves garlic, finely minced 2 teaspoon (10 ml) sea salt pinch cracked pepper 3 or 4 large artichokes 1/2 cup (20 g) fresh parsley Bamboo kabob skewers 1 cup (240 ml) drawn butter (or melted ghee) for serving INSTRUCTIONS Fill and preheat set sous vide water bath to 185F/85C. Finely grate the zest of one lemon into a large bowl. Cut it and another one of the lemons in half to use to prevent discoloration of the cut artichokes in step 4. … Read More