by Richard Aiken MD, PhD @rcaiken
Virtually any vegetable can be selected for sous vide cooking. Particularly excellent candidates would be those vegetables that are degraded most from high temperature cooking, such as cauliflower, carrots, green peppers, and zucchini. Green leaves can be processed with little nutrient loss or color change.
Recipe: Sous Vide
This recipe utilizes zucchini and green peppers, sensitive to high-temperature cooking. Makes enough for about 4 people.
- 1 medium size zucchini, quartered lengthwise, and cut into one half inch pieces
- 1 medium size eggplant, cut into 1/2-inch pieces (about 2 – 3 cups)
- 1 red bell pepper, chopped
- 1 onion, chopped
- 1 cup tomatoes, chopped course
- 2 garliccloves, minced
- ½ cup shredded fresh basilleaves
- ¼ teaspoon oregano
- ¼ teaspoon thymeor coriander
- Set the sous vide cooker for 185 F (85 C)
- Put the zucchini, tomatoes, bell peppers, eggplant, and onioneach in its own vacuum seal bag.
- Distribute the garlicand basil equally amongst each bag.
- Vacuum seal each bag.
- Once the waterhas reached the set-point temperature, submerge each bag.
- Set a timer for 30 minutes; once that time is up, remove the tomatoes.
- Set the timer for 30 more minutes; once that time is up, remove the zucchiniand peppers.
- Set the timer for one hour; once that time is up, remove the eggplantand onion.
- Mix the contents of each bag into a large serving bowl; season with black pepperto taste.