While many of our recipes focus on different cuts of meats to sous vide, we cannot forget our veggies! Vegetables are actually perfect for the sous vide cooking method. Not only do they make perfect sides, but vegetables are full of vitamins and minerals making them an excellent healthy choice. But what are the best vegetables to sous vide? In this article we will explore just that.
Why Sous Vide Veggies?
Sous vide does have some advantages over traditional cooking methods when it comes to vegetables. Because we are using a sealed bag, we are making sure to retain all the flavors, juices, vitamins, and minerals in the vegetables. Additionally, using a sous vide machine allows a precise temperature, allowing us to achieve the perfect texture for our vegetables. Finally, using the sous vide is hands off cooking and oh so convenient!
In terms of temperature, we actually will typically cook our vegetables at a higher temperature than meat, usually around 183 degrees Fahrenheit. This temperature will get us an ideal texture for most vegetables. We target a higher temperature because vegetables contain pectin, which is a substance that only breaks down at higher temperatures.
What are the best vegetables to sous vide?
Some of our favorite veggies are root vegetables, green beans, asparagus, onions, potatoes, corn and more! Below you will find 3 of our favorite recipes. Don’t forget, head over to our recipes section for many more ideas!
- Sous Vide Machine – our favorite right now is the Anova or the Joule.
- Container – not necessary, but nice to have for bigger cuts of meat. We recommend the Lipavi as it is large and sturdy. You can also use a pot.
- Vacuum sealer and bags, or a freezer Ziploc bag. You can find our favorite vacuum sealers here – 5 Best Sous Vide Vacuum Sealers (Reviews Updated 2021)
Sous Vide Szechuan Green Beans
- 5 oz fresh green beans
- 2 tsp sriracha sauce
- 1 tsp sesame oil
- 1/2 tsp dried onions
- 1 1/2 tsp minced ginger
- 1 1/2 tsp minced garlic
- 1/4 tsp chili flakes
- Preheat your sous vide to 80°C (180°F).
- Mix the sesame oil, dried onions, minced ginger, and red pepper flakes in a small bowl using a fork.
- Get one of your quart-sized sous vide bags and mix the green beans with your desired quantity of sriracha sauce.
- Firmly close the bag using a sous vide vacuum sealer or the water immersion technique, then place it in the water bath.
- Cook for 30-40 minutes if you prefer your beans crunchy, and 1 hour if you want a bit of tenderness in your food. Do not forget to adjust the exact duration according to the thickness of the crop.
- Remove the green beans from the bag unto the plate using the tongs and add garlic salt and liquid from the pack as desired.
Sous Vide Carrots
- 1 lb Peeled Carrots
- 2 tbsp Butter
- 1 tspn Kosher Salt
- 1 tspn Fresh Black Pepper
- Preheat Sous Vide machine to 183 F
- Place carrots, butter, salt and pepper in a sealed bag
- Cook in the water bath for 1 hour
Sous Vide Potatoes
- 1 lb baby or small potatoes
- 1 tbsp chopped chives
- 1 tsp kosher salt
- 1/2 tsp fresh black pepper
- 2 tbsp olive oil
- Cut any larger potatoes into smaller pieces no larger than 1 inch
- Place sous vide machine in water and heat up to 193 Degrees Fahrenheit
- Add potatoes to a sealed bag along with the salt, pepper, chives, and oil
- Seal bag with vacuum sealer or using water displacement method
- Cook for one hour, remove, garnish, and serve!
Be sure to head over to our recipe book review article for more great sous vide ideas! – 10 Best Sous Vide Cookbooks (Reviews Updated 2021)