Friendly reminder: This website utilizes cookies and other tracking technologies to track and tailor your online experience. We use and make such information available to third parties for purposes such as analytics, security, and advertising. By using this website, you are accepting our Terms of Use. You may change your cookie settings in your web browser at any time. Cookie Policy

Skip to main content
Sous vide isn’t just for steaks and other proteins. It’s also a delicious way to prepare almost any vegetable. Below, we suggest a few favorite pairings and flavorings to get you started – but please, be adventurous!

KEEP SCREEN ON

Yield: Makes: varies

Ingredients
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

RATE THIS RECIPE

Based on 8 ratings

Preparation Method

  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.

; ; ;