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Sous Vide Vegetables

by Matt Kennard

183F for ten to thirty minutes, depending on the vegetable. Better than blanching, uses a fraction of the water, and the seasoning stays in the bag instead of going down the drain.

Serves
4
Active
10 min
Total
40 min
Bath temp
183°F / 83.9°C
Sous vide VegetablesDinner
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Times at 183°F

VegetableTime
Asparagus8–10 min
Green beans10–15 min
Broccoli or cauliflower florets10–15 min
Corn, off the cob15 min
Carrots, ½-inch coins20–30 min
Beets, ½-inch slices40–60 min
Potatoes, ½-inch30–40 min
Fennel, wedges25–35 min

Thickness decides the time more than the vegetable does. Cut everything thinner and every number comes down.

Ingredients

4

Method

  1. Heat 183F

    Set the bath to 183F.

  2. Prep an even size

    Cut the vegetables to an even size. Evenness matters more here than in a pan, because nothing gets stirred.

  3. Prep a single layer

    Bag them in a single layer with the butter or oil, a good pinch of salt, and any aromatics. A single layer is the rule: stacked vegetables cook unevenly.

  4. Heat 8-60 min · tender for that vegetable

    Cook to the time for that vegetable -- see the table in the notes.

  5. Prep served

    Serve straight from the bag with its liquid, or chill in ice water and finish later in a hot pan.

If it's not right

What you seeWhyWhat to do
Still squeaky or raw Not long enough, or the bath was below 183F. Check the bath temperature first; under 183F it will never soften.
Mushy Overrun. These times are shorter than meat times and they matter more. Use the table and an ice bath if you are not serving straight away.
Unevenly cooked The pieces were not the same size, or they were stacked in the bag. One layer, even cuts.
Dull green Too long, or held hot after cooking. Ice-bath it if you are not serving straight away.

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