C – I have always wondered what a perfectly cooked vegetable would taste like.
You remember me talking about how much I loathe overcooked vegetables. I also seem to under cook mine a lot. I don’t really mind, but sometimes it’s not good either. An undercooked carrot can be a disappointment when you bite into the center and it’s still hard.
Not fun or delicious.
After discovering that the sous vide machine cooked everything at the perfect temperature and with the perfect consistency, I needed to try it with a few vegetables. Carrots first.
Cook it for 15 minutes at 90 degree Celsius. It becomes the perfectly cooked carrot. I loved that they were tender, but not too tender. It was still slightly crispy. I loved that just a pinch of salt added a great amount of flavor to the carrots. They were delicious and addicting. The Winter onions were also amazing. Sweet and cooked tender.
Just a little warning for cooking multi-colored things. Cook them in separate bags, so they won’t bleed into each other. Purple carrots can take over everything.
| Sous Vide Week: Vegetables Sous Vide |
- Multi-colored bag of small carrots
- 5 Winter onions, dark green part removed
- salt to taste
- 1 tsp of grapeseed oil for each color of carrot
- Cryovac bags for each different color carrot and vegetable
- Preheat sous vide machine water bath to 90 degrees Celsius.
- Salt each bag of vegetables to taste.
- Place in bags separately and add 1 teaspoon of oil to each.
- Seal using a vacuum sealer or close the zip lock bag, removing as much air as possible from the bags.
- Place in the water bath for 15-25 minutes.
- Remove from water bath.
- Remove vegetables from packages.
- Serve.
- Enjoy!
I really like sous vide vegetables. But, with the long wait to get the temperature up to 90 degrees Celsius, I think I will sometimes opt for alternatives for cooking my vegetables.
For me, vegetables cooked sous vide are a treat, not an every day occurrence.