It’s not always about the meat! Sous vide vegetables can also be excellent. The sous vide precisely makes tender vegetables while still keeping the crunch, color, and locks in the flavor.
Continuing our Thanksgiving series, we made: maple butternut squash with feta and fried sage, tri-colored beets with candied almonds, and honey butter glazed carrots. The beautiful thing about this is all the vegetables can go in at the same time.
Maple Butternut Squash with Feta and Fried Sage
1 Butternut squash peeled, and cut into 1 inch cubes
Maple syrup to taste
Feta cheese crumbled
Fried sage leaves
- Set water bath to 185F.
- Place butternut squash, a splash of maple syrup, a drizzle of olive oil, salt, and pepper to taste into a vacuum bag. Try to keep them in one layer as much as possible.
- Sous vide vegetables for 45mins.
- While the vegetables are in the bath, heat 4 tablespoons of olive oil in a pan. When hot, drop in sage leaves until they begin to crisp up – approximately 10 seconds. Do not allow them to turn brown or they’ll turn bitter. Set aside to cool on a paper towel.
- Once the vegetables are done, remove them from the bag and into your serving bowl. Top with feta cheese, olive oil, additional salt and pepper to taste, and fried sage leaves.
Tri-colored Beets with Honey Glazed Almonds
7-10 Small beets, peeled, and quartered.
3 Teaspoons of apple cider vinegar
½ Cup of almonds
2 Tablespoons of honey
- Set water bath to 185F
- Place beets, salt, pepper, vinegar, and a drizzle of olive oil in a vacuum bag. If using different colored beets, separate them into different bags to avoid color stains. Don’t overcrowd the bag and try to keep the beets in a single layer.
- Sous vide beets for 45 mins.
- While the beets are in the sous vide, warm up a pan on medium heat. Toast the almonds until fragrant. Careful not to burn them. Once they are toasted, add in honey and a pinch of salt. Stir until all the almonds are evenly covered. Set aside to cool. Once cooled, chop into smaller pieces.
- Remove the beets from the bath after 45 mins. Using a slotted spoon, scoop the beets into your serving bowl. Top with salt and pepper to taste, chopped almonds, and a drizzle of olive oil to finish.
Honey Butter Glazed Carrots
1 lb Sweet baby carrots
2 Tablespoon unsalted butter
2 tablespoons honey
- Warm water bath to 185F.
- Split carrots into two vacuum bags. Add 1 tablespoon of butter and 1 tablespoon of honey into each bag.
- Sous vide for 45 mins
- When time is up remove carrots from bag and pour contents into a skillet over medium high heat. Move carrots around until the liquid has evaporated and leaves a shiny glaze on the carrots. Top with salt and pepper to taste.