10 Days of Sous Vide: Cooking Vegetables Sous Vide & Sous Vide Carrots (Day 7)
It’s now day 7 of the 10 Days of Sous Vide series! In our last post, the topic was how to get a perfect “pan” sauce from sous vide “drippings”. Today the topic is all about cooking vegetables sous vide, including a recipe for beautiful sous vide carrots.There are three items that come to mind when one thinks about sous vide. Steak, salmon, and eggs. And, indeed, those three are the best dishes to start with to see the power of precision cooking. However, if I told you that you should add vegetables to that list, what would you think?
The benefit of precision for vegetables
While vegetables don’t necessarily excite omnivores as much as proteins, they shouldn’t be neglected. One of the reasons they’re not as exciting is that they’re not usually executed with as much care. In fact, most of the time we’re trying to cover them up with sauces, dressings, or by mixing them with something we consider more appetizing. Take for example the traditional glazed carrot recipe; mixed with sugar and fats, this dish usually tastes less like carrot and more like a dessert. The sous vide glazed carrot, however, needs no additional sugars.
Blanched vegetables–while crisp–usually lose their flavor. Boiled vegetables suffer both from loss of flavor and they’re disgustingly mushy. Loss of flavor also means loss of nutrients. With sous vide, you keep the flavor, the texture, and the nutrients, not to mention a beautiful color.
Sous Vide Carrots
We were in the market the other day when we came across a new section for locally grown produce. There I fell in love with a bag of heirloom carrots. They were so colorful and seemed to beg for the sous vide treatment.
This recipe is simple, beautiful, and incredibly healthy.
In this post, we discussed cooking vegetables sous vide and shared a recipe for sous vide carrots. In our next post, we’ll talk about how you can use sous vide to elevate your sauces and condiments. We’ll also share a salmon with hollandaise recipe.
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