We all know the massive health benefits to eating a diet rich in fruit and vegetables but many of us can be forgiven for thinking that most vegetables lack flavour and excitement, however, we have discovered that they are not only extremely versatile but they also lend themselves beautifully to all kinds of flavours, and we can guarantee that there is a vegetable side perfectly suited to almost any dish.
The key to deliciously tasty vegetables with a fantastic texture is definitely in the cooking. By using a water bath you will achieve maximum flavour without losing any of the valuable nutrients. And, most of our vegetable recipes need minimal preparation so lets get on our way to five, or even ten a day!
We’ve picked a few of our recipes to show you but there really are loads more. To view them all please click here.
SOUS VIDE LEEKS
Cooking leeks can be challenging because the outer layers cook quicker than the inner core. This makes it difficult to achieve an even result. You can avoid this problem by cooking leeks sous vide in your water bath. In this method, the low cooking temperature means that the leeks never exceed the optimum temperature, which prevents them overcooking on the outside.
This recipe also includes a detailed ‘how to’ video which will show you exactly how to achieve perfectky cooked leeks every time!
PESTO INFUSD CHERY TOMATOES COOKED SOUS VIDE WITH CHARDONNAY VINEGAR AND SMOKED SEA-SALT
Why not jazz up a salad or meat/fish dish with these delicious, and very easy to make cherry tomatoes? Taking just 45 minutes to cook sous vide, the flavours used in this recipe work really well together and combine to make a lovely Italian inspired side-dish.
Tomatoes infuse with almost any herb but our chef has suggested thyme or rosemary with balsamic vinegar. Delicious!
SOUS VIDE CARROTS WITH GINGER, LEMONGRASS AND TOASTED CARRAWAY
Because carrots are such a staple vegetable they have undeservedly got a reputation for being a little boring, but here at Sous Vide Tools we can’t get enough of them, especially when cooked using this recipe with ginger and lemongrass.
This dish is so easy to prepare and really gives the humble carrot a massive flavour hit. Ideal for Sunday lunch or why not wow your guests at your next dinner party!
Chef’s tip – The liquid used in this recipe can be saved for another use or chilled to make a delicious and extremely healthy carrot drink!
TURNIPS COOKED SOUS VIDE IN CIDER WITH ROASTED APPLE AND HAZELNUT
Turnips are an under-used vegetable when they really shouldn’t be. High in antioxidants, this super healthy root vegetable also has anti-inflammatory properties needed for a health heart, plus it is rich in calcium and potassium which is great news for our bones!
This dish is so simple to prepare, takes just 90 minutes to cook sous vide in your water bath and tastes sensational. Our chef also suggests adding a rich beef stock to the pouch before cooking if you are looking to create a tasty beef casserole. Either way, we are certain that once you have tried this recipe you will be adding turnips to your weekly shop.
SMOKED CAULIFLOWER CHEESE PUREE
This classic combination is a family favourite and certainly isn’t for just vegetarians. In this recipe we use a smoking gun to give the dish a unique smoky flavour that works fantastically with the cauliflower.
Serve alongside a leafy green salad or crusty bread and for optimum flavour our chef advises that you season well.