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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!

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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

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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.