How to Cook the Best Sous Vide Vegetables at Home

Contrary to popular belief, sous vide isn’t just limited to cooking proteins or fancy meals like a rib-eye steak, pork roast, or Thanksgiving turkey.

In fact, as far as sous vide cooking goes, both seasoned cooks and expert chefs swear by vegetables being the prime candidate when it comes to sous vide cooking. Today, with the right knowledge, tools, and skill sets, you can prepare the best sous vide vegetables at home.

What Is Sous Vide Cooking?

Sous vide can best be described as a cooking technique involving cooking food at a precise temperature to preserve the taste and moisture in food. It is derived from a French word that means “under vacuum.” As the name suggests, it typically involves the process of vacuum-sealing food items in air-tight bags.

Once the food is properly secured, along with herbs and seasonings, the bags are then submerged in water baths and cooked at a very precise (tried and tested) temperature.

Benefits of Sous Vide Cooking

Sous vide asparagus

Apart from learning how to cook the best sous vide vegetables at home, this cooking technique offers several other benefits as well. These include:

  • Preserving nutrients, vitamins, and minerals within the vegetables
  • The use of precise temperature, allowing you to guarantee the same quality no matter how many times you cook your vegetables
  • Acting as a convenient means of cooking without the risk of overcooking or burning
  • Low chance of contamination since the food is tightly secured in a Ziploc bag

Tools Required to Begin Sous Vide Cooking at Home

Five Best Sous Vide Vegetables: Recipes for Beginners to Try at Home

Gone are the days when sous vide cooking was limited to high-end restaurants that cashed on this decade-old trick of cooking food rich in quality and flavor. Today, sous vide cooking can be easily practiced at home, as long as you have the right tools. To help you get started, below are some of the best sous vide vegetable recipes you can try at home.

1. Corn on the Cob

corn on cob

Everyone loves fresh corn, whether you choose to have it alone as a snack, or want to pair it with steaks, chicken, and other barbecue food. Try varying your marinade, but always use plenty of butter!

Serving 4
Preparation Time 5 minutes
Cook Time 30 minutes – 1 hour
  • 4 fresh ears of corn, washed, and any “beards” removed
  • Salt and pepper to taste
  • 1⁄2 stick (4 tablespoons) butter
  • 1 teaspoon mild chili powder
  • 1 fresh red chili, thinly sliced or diced
  • 1 handful of fresh cilantro (leaves only)
  1. Fill and preheat the water oven to 182°F/83.5°C.
  2. Season the corn with salt and pepper on all sides, and a little chili powder on each.
  3. Put the corn, butter, and cilantro into a large (1 gallon/3.8 liter) cooking pouch and vacuum seal.
  4. Place the pouch in the water oven, ensuring it’s below the water level, and cook for at least 30 minutes (up to 1 hour.) You can serve it straight from the bag.
  5. For maximum serving effect, char the corn either on the barbecue or in a grill pan. Serve any remaining butter juices and the freshly chopped chili over the top of the corn.
  6. Serve immediately.

2. Dijon Potato Salad

potato salad

A delicious and creamy potato salad to accompany any salad dish or buffet, this works well with meats.

Serving 4
Preparation Time 10 minutes
Cook Time (Total) 1 hour 45 minutes
  • 4 large eggs
  • 500g Yukon gold potatoes, peeled and chopped
  • 1⁄2 cup olive oil
  • 3 to 4 tablespoons white wine vinegar
  • 2 medium stalks celery, diced
  • 1 small red onion, diced small
  • 8 slices of cooked bacon, crumbled or chopped
  • Salt and pepper to taste
  • 3⁄4 cup nonfat Greek yogurt, plain
  • 1⁄4 cup mayonnaise
  • 1½ tablespoon Dijon mustard
  1. Preheat your sous vide cooker to a temperature of 167°F/75°C.
  2. Give the cooker time for the water bath to heat up to the proper temperature. Place the eggs directly in the water bath and cook for 45 minutes.
  3. Transfer the eggs to an ice water bath to stop the cooking. Chill until cold.
  4. Increase the temperature of your sous vide cooker to about 183°F/84°C.
  5. Dice the potatoes and place them in a vacuum-seal bag.
  6. Seal the bag and submerge it in the water bath for 1 hour, or until the potatoes are tender. Empty the potatoes into a bowl and drizzle with oil and vinegar.
  7. Toss the potatoes with the celery, red onion, and bacon: season with salt and pepper to taste. Peel the shells off the eggs and coarsely chop them, then toss into the potato mixture.
  8. Whisk together the yogurt, mayonnaise, and mustard, and then toss with the salad.
  9. Cover the bowl with plastic and chill for several hours until cold.

3. Crispy Sous Vide Broccoli

crispy brocolli in oil

Are you looking for a broccoli recipe? Try this delicious sous vide cooking vegetable!

Serving 3
Preparation Time 25 minutes
Cook Time 15 minutes
  • 2 heads of broccoli
  • 2 tablespoons of olive oil
  • Sea salt and pepper (to taste)
  1. Preheat your sous vide cooker to a temperature of 180°F/82°C
  2. Cut the broccoli heads into large florets and place in a shallow mixing bowl.
  3. Drizzle the olive oil, followed by sprinkling salt and pepper on top.
  4. Gently stir using a wooden spoon so the florets are completely coated. If you like your vegetables a bit spicy, add a dash of paprika. Cover and set aside for fifteen minutes.
  5. Empty the bowl into a bag and vacuum seal.
  6. Submerge the sealed bag in the water bath for 15 minutes, so the broccoli turns crispy.
  7. Empty into a bowl and serve as a snack or an appetizer.

4. Leek with Verjuice and Thyme

leeks with thyme

Verjuice is a wonderful alternative to white wine, and has increased in popularity over the last few years. Along with thyme and butter, verjuice truly complements the savory leeks.

Serving 2 – 4
Preparation Time 5 minutes
Cook Time 1 hour and 30 minutes
  • 6 medium-sized leeks
  • 2 fl.oz/60ml verjuice
  • ⅓ fl.oz/10ml cider vinegar
  • 1 teaspoon sugar
  • 1 teaspoon fresh thyme, plus 1 stalk
  • 2oz/55g butter
  1. Heat water bath to 190°F/88°C.
  2. Clean, top and tail the leeks, leaving just an element of green at the leaf end.
  3. Place in the pouch with the remaining ingredients, and vacuum seal. Put into your water bath and cook for 1 hour and 30 minutes. You will need to cook for 2 hours if you have larger leeks. Make sure the water is always covering the leek pouch.
  4. Once the timer has finished, remove leeks from the pouch with the liquid. You can serve immediately or simply finish off the leeks in a pan to reduce the liquid slightly.

5. Orange and Butter Glazed Baby Carrots

Sous vide cooking carrots

The next one on our list of best sous vide vegetables is the zesty buttery baby carrots. Just the thought of zesty orange and butter carrots is enough to make anyone crave it. However, sous vide cooking these baby carrots can bring the flavor of these slow-cooked carrots to fruition.

Serving 4
Preparation Time 5 minutes
Cook Time 50 minutes – 1 hour (al dente)
  • 20 baby carrots, trimmed and thoroughly washed
  • 1 tbsp sugar
  • 5 fl.oz/150ml orange juice (try using a variation and substitute carrot juice!)
  • 1 tsp thyme leaves, chopped
  • 2 tbsp salted butter
  1. Heat water bath to 190°F/88°C.
  2. Whisk together all ingredients except butter.
  3. Place in a pouch, and add the butter. Shake, holding the top of the bag.
  4. Seal the bag with your vacuum sealer and place the bag into the water bath: cook for 50 minutes – 1 hour for al dente carrots.
  5. Serve immediately.

Important Tips for the Best Sous Vide Vegetables at Home

You can sous vide almost any vegetable at home, but to enjoy the best sous vide vegetables, try these following tips:

  • Temperature matters a lot in sous vide cooking. While most vegetables can be cooked at 180 degrees Fahrenheit, root vegetables usually require a higher temperature than the green vegetables.
  • Sealing the vacuum bags properly is extremely crucial, so all the air can be pulled out to prevent the vegetables from getting soggy. In case you don’t have a vacuum sealer, try using a quality Ziploc bag.
  • When submerging the vacuum bags in water, make sure they don’t end up floating. If this is something you’re struggling with, use a pair of heavy tongs, sous vide weights, or kitchen bowls to make sure your vacuum bags remain submerged.

Final Verdict

When it comes to sous vide cooking, there are just a handful of professional chefs who do not practice this cooking technique. From cooking tricky Carpaccio to steaks and even vegetables, all tend to taste delicious and wonderful using this technique. However, if you’re an aspiring chef or just learning the ropes, the above-mentioned recipes of some of the best sous vide vegetables is a great place to get started. Good luck!

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