4 Spring Veggies you Can Cook Sous Vide
Posted by : Alex Mills /
Spring weather is here and as we transition out of some of the “heartier” winter dishes and into the lighter spring dishes, I wanted to share with you some of our favorites!
I love spring and summer foods when the fruit and veggies are fresh and delicious! These four veggies are great in the Sous Vide and are the perfect side dish to your next meal.
Recipe from Great British Chefs.
4 slices of smoked bacon
2 garlic cloves
400g (about 1lb) of Brussels sprouts
- Preheat the water bath to 85°C (185°F)
- Fry the bacon in a little vegetable oil until crisp then add garlic and cook gently for a couple of minutes. Leave to cool
- Vacuum pack the cold bacon and Brussels sprouts with a grind of black pepper and place in the water bath for 1 hour
- Once cooked, plunge the bag into iced water to cool rapidly and prevent further cooking or serve immediately
To caramelize the sprouts, toss them in some foaming butter in a hot pan for 5 minutes.
Recipe from ChefSteps.
- Asparagus, bunch (the thicker the better)
- Oil, (optional), as needed
- Salt, as needed
- Fresh herbs, for seasoning (optional), as needed
- Preheat Sous Vide to 180 °F / 82 °C
- Prep the asparagus. Remove the hard, woody ends of the asparagus stalks. Then, using a vegetable peeler, peel off a layer from the asparagus. This sweetens the stalks up and makes ’em look real sexy.
- Pop the stalks into a bag or vacuum-seal them along with the oil (optional) of your choice. If using a ziplock-style bag, your asparagus might float in the water. If so, toss in a spoon or two to anchor the bag.
- Cook for 10 minutes
- Season your stalks with your finest salt, fresh herbs, or whatever seasoning you prefer! Then dig in to some simply flawless asparagus.
Grilled Sous Vide Artichokes with Lemon and Butter
Recipe from Sous Vide Supreme
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
- 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. Cut the other two lemons into wedges just before serving.
- To the zest, add the oil, garlic, salt, and pepper and whisk to combine the marinade.
- Working with one artichoke at a time to prevent discoloring from oxidation:
- Trim away and discard the bottom 1/2-inch (1.25 cm) of the stem.
- Break off any small leaves on the stem, and then peel the stem with a vegetable peeler or small knife.
- Rub the stem with a cut lemon.
- Remove the first 3 layers of outer leaves, starting at the base, by bending back a leaf until it snaps, then pulling down to remove the leaf.
- With a vegetable peeler or small knife, trim away the tough outer skin remaining from the discarded leaves. Rub this area with lemon.
- Using a sharp knife, cut off and discard the top third of the artichoke. Rub the cut area with lemon.
- Cut the artichoke in half lengthwise through the stem end. Cut each half in half again (lengthwise) to create a total of 4 wedges. If the artichoke is very large, cut it into 6 wedges. Rub all cut surfaces with one of the lemon halves.
- Remove 5 or 6 layers of the pale, inner leaves and use a small spoon to remove the hairy choke. Rub all over with lemon.
- Transfer the wedges to the bowl with the olive oil mixture and toss to coat all surfaces of the artichokes.
- Repeat with the remaining 3 artichokes.
- Transfer the artichoke quarters to a cooking pouch, add any remaining marinade from the bowl, arrange the wedges in a single layer, and vacuum seal. It may be necessary to use several pouches.
- Refrigerate the pouch(es) for 2 hours to allow the marinade to infuse.
- Submerge the pouch(es) in the water bath and cook for 1 hour and 15 minutes, or until tender, but not mushy.
- Preheat a lightly oiled grill or grill pan to high heat.
- Remove the artichokes from the water bath, transfer them to a platter, and load the quarters onto bamboo skewers.
- Grill over high heat to add some charred marks.
- Garnish with lemon wedges, if desired, and serve them hot or at room temperature, with the lemon wedges and drawn butter for dipping.
Green Pea Mash
Recipe from ChefSteps.
7.1 oz Frozen peas
0.07 oz Kosher salt
1.8 oz Water
1.1 oz Butter, unsalted
0.11 oz Lemon juice, fresh, Ground Black Pepper, Olive oil, extra virgin, as needed
0.11 oz Parsley, flat leaf
0.04 oz Tarragon, leaves
0.11 oz Chives, minced
- Combine frozen peas, salt, and water in a pot and, stirring occasionally, cook over medium-high heat until peas become tender. Remove from heat, strain, and add butter. Stir to combine.
- Gently mash the peas with an immersion blender (or a fork)
- Add lemon juice and black pepper. Mix in olive oil a little at a time until peas reach desired texture. We like ours a little chunky.
- Fold in chopped parsley, tarragon, and chives.
- Serve immediately or reserve until needed.
What are some of your favorite summertime veggies? Have you ever tried to make vegetables in the Sous Vide? We’d love to hear your favorites!