SERVINGS: 4-6 people
PREP TIME: 15-20 minutes
COOK TIME: 1 hour
Embark on a culinary adventure with sous vide root vegetables, a cooking technique that elevates the natural flavors and textures of your favorite earthy produce. Vesta Precision's state-of-the-art sous vide machines are the perfect companion for crafting gourmet sous vide recipes in the comfort of your own kitchen.
Why Choose Sous Vide for Root Vegetables?
Choosing to sous vide vegetables, particularly root varieties, offers a multitude of benefits:
- Even Cooking: The precise temperature control ensures that each piece of vegetable is cooked uniformly, providing a consistent texture throughout.
- Flavor Preservation: Sous vide cooking locks in the flavors, allowing the subtle sweetness and earthiness of roasted root vegetables to shine.
- Nutrient Retention: This gentle cooking method helps in retaining more nutrients compared to traditional high-heat cooking methods.
- Convenience: Preparing sous vide side dishes can be done with minimal supervision, freeing you up to focus on other aspects of your meal.
With Vesta Precision, you can effortlessly create sous vide vegetarian dishes that are both nutritious and visually stunning.
- 1 Organic Sweet Potato, peeled and chopped
- 1 Bunch Organic Rainbow Carrots, chopped
- 1 Organic Purple or Yellow Onion, sliced
- 1 Organic Turnip, peeled and chopped
- 1 Organic Garlic Bulb, peeled and grated (or crushed)
- 1 Tsp Organic Celtic Sea Salt (or Pink Himalayan salt)
- 1 Tsp Organic Oregano flakes
- 2 Sprigs Organic Rosemary
- 2 Sprigs Organic Thyme
- ¼ Cup Extra Virgin Olive Oil
- ¼ Tsp Organic Turmeric, ground
- 1 Tbsp Organic Ginger, peeled and grated
- 2 Tbsp Organic Balsamic Vinegar
These ingredients are the foundation for a roasted root vegetables recipe that will tantalize your taste buds. The balsamic vinegar, combined with the aromatic herbs, creates a rich glaze that enhances the natural sweetness of the root vegetables.
- Preheat water bath to 185 degrees F using your Vesta Precision sous vide machine.
- Combine and place vegetables, garlic, thyme, rosemary, balsamic vinegar, salt, EVOO, turmeric, and ginger in 1 (1 gallon) vacuum seal pouch. Use your Vertical Vac Elite or remove as much air as possible and seal the bag with moist setting.
- Submerge the pouch in water bath for 1 hour, allowing the flavors to meld and vegetables to achieve ideal tenderness.
- Once timer is up, remove from water bath (be careful as the bag will be hot).
- Transfer cooked vegetables to a large bowl, remove rosemary and thyme sprigs.
- In the large bowl, sprinkle oregano, then toss everything together and serve as a delightful sous vide side dish.
By using the sous vide method, your roasted root veggies with balsamic vinegar will not only retain their vibrant colors but also their essential nutrients, making them a healthy and appealing option for any meal. This sous vide root vegetables dish is a versatile accompaniment to any main course, introducing a gourmet touch to your dining experience.