Fall into these wicked-tasty sous vide vegetable recipes
Cozy up, ‘cuz we’re about to get down with some fall and winter veggies, sous vide style. We’ve rounded up some of favorite #anovafoodnerds, and are throwing a seasonal sous vide shindig. Check out the recipes below!
Sous Vide Brussels sprouts from #anovafoodnerd Jenna (@sipbitego)Sous Vide Brussels Sprouts are a cut above. Cooked to tender but crispy perfection, this will be your new favorite way to prep these vitamin-packed morsels. Sous vide cooking Brussel sprouts means you have complete control over every aspect of the cooking process, and that meant goodbye to mushy, tasteless vegetables. Read on to get the perfect time and temp for sous vide Brussels sprouts and learn how to finish them!
Sous Vide Curried Winter Squash from #anovafoodnerd Kate WilliamsWinter squash is one of my staple ingredients in the fall. It’s hearty, resilient, and takes on many different flavors. One of my current favorites is to cook squash with Thai curry paste: it adds punchy heat, aroma, and a little je ne sais quoi. Cooking the squash slowly in the precision cooker allows the squash to take on a creamy texture while still maintaining its shape. Get your squash on here
Sous Vide Fennel from #anovafoodnerd Barbara Freda
Slowly cooked fennel is sweet and silky, making it a great treat for everyone – and perhaps even a surprise for those tasting it for the very first time.
The best part? This recipe is simple and so tasty.