You may need to sous vide vegetables such as turnips, artichoke, onions, beetroot, baby carrot, and baby courgette. Whether you intend to serve sous vide vegetables with a rib eye steak or turkey, you need to learn what’s the right temperature to use for certain vegetables. You can sous vide any vegetable from garlic confit to frozen peas to rhubarb to whole potatoes at 85 ºC / 185 ºF at different temperatures.
It’s important for the chef to keep the track of temperature when cooking meats,seafood and muscle foods with a lot of fat. Some may believe that vegetables need not be cooked precariously controlling the temperature. This is just a presumption, the plant food needs to be sous vide at a certain temperature for a certain time or else it would never taste the way you wish it to be.
For instance, if you boil a whole potato in a pan it merely takes up to 20 to 25 minutes. When you sous vide it, the total time extends to one hour. Since sous vide cooking is a procedure where the vegetables cook a bit below the boiling point, so they never turn out to be undercooked or overcooked at any point.
Sealing the vegetables in sous vide bags with a vacuum sealer is a must process. Use a nice sous vide immersion circulator for that. Vegetables always taste better when you send them to cook in water because their color, taste, sugar and nutrients are not lost as when they do during frying.
Use as much water as needed in the container to sous vide vegetables. The more diluted the water is, the better your vegetables would look, retaining their natural color, fragrance, and delicious taste.
Sous Vide Recipes
You can make your own blend of vegetables by including what you have during the season. I am sharing some nice recipes that will help you make quick veg for side serving and a low carb keto lunch plan.
- Asparagus as needed
- Baby carrots, peeled finely
- 1 tablespoon olive oil
- Salt to taste
- Grounded black pepper
- Sous vide bags
- Vacuum sealer
Sous Vide Potato Salad
What could be the simplest food that eating some potato salad during a launch time. You can make it with cottage cheese, mozzarella cheese, cheddar cheese or simply with mayonnaise and mustard. Give it a toss with some seasoning and you are just ready to roll.
Although this sous vide salad is made with butter, a bit of vegetable and home-made mayo, you can include some greens like chopped parsley and celery in the end. The choice is all yours.
Serve it with chicken breast, rib eye beef or meat steak, and sous vide barbecue. It’s a small party for the food lover on a plate. Making it is just fun and easy, you will love doing it.
- 750 grams Japanese style Mayo
- 50 grams fingerling potatoes
- 30 grams mustard
- Vinegar 1 tablespoon
- 32 grams unsalted butter, unfrozen
- Chives minced
- Salt to taste
- Black pepper
- Yield: 4 servings
If you are vegan you love eating egg free mayonnaise. You can make a paste for yourself, making it take less than 10 minutes. If you have no time, you can go for store-bought mayo as it tastes better and there’s no time required to do any whipping and prep.
- Peel, slice and poarch fingerling potatoes.
- Make small chunks, half-inch each, make cubes if you like.
- Rinse potatoes and put them in water, keep them covered.
- Seal them in a vacuum bag and use the vacuum sealer to remove the air.
- Prepare the sous vide container, pre-heat it up to 85 centigrade.
- Now add the potatoes in the container.
- Let them sous vide for up to 1.5 hours.
- Remove them from the container.
- Place in a bowl, season with butter, mayo, salt and black pepper.
- Add chives, mustard chopped parsley and celery.
- Serve with chicken breast, steaks or chops.
You can include baby carrots and onions too when you sous vide potatoes. Remember that it takes time to cook potatoes in the immersion container, For other vegetables you need to follow different temperature settings depending on what vegetable you intend to sous vide.There’s a temperature chart for that.
|Vegetable||Sous Vide Time||Sous Vide Température|
|Mushrooms||15’||85 ºC / 185 ºF|
|Baby carrot||16’-22’||85 ºC / 185 ºF|
|Pumpkin||12’-15’||85 ºC / 185 ºF|
|Green garlic||10”-25’||85 ºC / 185 ºF|
|Turnip||20’-40’||85 ºC / 185 ºF|
|Whole potato||3 hours||85 ºC / 185 ºF|
|Cauliflower||40’||85 ºC / 185 ºF|
|Asparagus||40’||85 ºC / 185 ºF|
|Carrot||45’-55’||85 ºC / 185 ºF|