Category: Vegetables

Recipe Sweet Sous Vide Balsamic Mushrooms

Recipe: Sweet Sous Vide Balsamic Mushrooms

Mushrooms are one of the most versatile ingredients in a chef's cookbook. Sous vide is a great way to prepare mushrooms of types, whether served as an appetiser or worked into another dish. As always feel free to freestyle with some of your favourite herbs - like thyme and rosemary - during the sealing process or cooking. Garlic and chilli pepper flakes are also fantastic additions.

  By Jack Lawson

Sous Vide Garlic Confit

Recipe: Sous Vide Garlic Confit

Sous vide garlic confit is a long-lasting, simple way of maximizing garlicy goodness across the board. Fridge for up to 2 weeks, or freeze for 3 months.

  By Jack Lawson

Sous Vide Fingerling Potatoes

Recipe: Sous Vide Fingerling Potatoes

Fingerling potatoes are a fun week-night treat that folks of all ages enjoy. Using sous vide elevates this staple with fluffy potatoes and crisp skins. Basting the potato skins with the cooking liquid imparts both color and flavour. If you're feeling adventurous then you can easily substitute tahini or shallot-yogurt with mint for an extra punch when dipping and serving.

  By Jack Lawson

Recipe: Sous Vide Baked Potato

Sous vide baked potatos are a classic comfort food with a twist. Fluffy, light baked potatos, skin-on or skin-off, are only a few steps away.

  By Jack Lawson

Recipe: Sous Vide Cauliflower Steaks

For many, Cauliflower is the king of the modern kitchen. It's a versatile vegetable and one that can be intimidating to work with solely by virtue of options. One of our favourites are cauliflower steaks paired with a smoky, bright marinade and a rich tahini sauce.

  By Jack Lawson

Recipe: Sous Vide Eggplant Parmesan

Eggplant parmesan is, to me, the perfect comfort meal. It's a bit of work, but with sous vide eggplant turns buttery and soft - with none of the bitterness of scrapy textures you might have (unforunately) experienced.

To simplify this recipe, feel free to use your facourite store bought tomato sauce. The one included in this recipe is a personal favourite, but nonna knows best.

  By Jack Lawson

Sous Vide Squash Recipe

Acorn squash is a once in a season treat that, for many, represents fall to a 'T.' It also happens to be a prime candidate for the sous vide tradition.

Although typically baked, acorn squash responds tremendously well to the gentle application of continuous heat. This allows the squash to not only keep its vibrant color, but also allows the cook to control precisely how firm the acorn squash turns out.

  By Jack Lawson

Sous Vide Fennel Recipe

Cooking fennel, that wily vegetable oft ignored in grocery stores, is made simple when cooking with sous vide.

Fennel has a distinctive licorice scent to it which can be off-putting for some. When cooked, however, fennel takes on a light, crisp flavor with hints of anise. Fennel can be used in much the same way as celery. Although great cooked, it can also be eaten raw and used in salads. Unfortunately, thanks to fennel’s many layers cooking it evenly can be a challenge. With the precise application of heat through sous vide cooking, however, fennel can be prepared perfectly every time.

  By Jack Lawson

Sous Vide Pumpkin Recipe

If you’re planning on making pumpkin pie or pumpkin soup this year consider preparing it with sous vide.

Traditionally pumpkin is roasted at a high temperature prior to being used in soups, pies or the like. As any chef will tell you, high temperatures and uneven heat can lead to both flavor and color loss. Visually a meal is a success when the colors of the raw vegetable are preserved after cooking. Preparing pumpkin via sous vide is a great way to prime it for being used in pies, soups or even just eaten on its own.

  By Jack Lawson

sous vide carrots recipe

Sous Vide Honey Glazed Carrots

Cooking carrots sous vide captures all of the intense carrot flavor within the bag while also retaining much more of the nutritional value.

  By Sous Vide Guy