Vegetables Sous-Vide Recipes

White asparagus, egg yolk and Piquillo pepper dressing

Ingredients: Fresh white asparagus 200 g of pasteurised egg yolk 50 g of Piquillo peppers 20 g of honey 10 g of sherry vinegar 5 g of […]

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Sous-vide endives, coffee vinaigrette and toasted almond cream

Ingredients: 3-4 endives 20g butter 50g toasted almonds 150g water 3g salt 5g soluble coffee 125g water 75g sugar 5g balsamic vinegar 5g sherry vinegar 20g […]

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Caesar salad with chicken

Ingredients: 1 chicken breast Lemon zest 2 g oregano Romaine lettuce Lamb’s lettuce Rocket Croutons 1 egg 50 ml mild olive oil 4 anchovies in salt […]

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Mushroom consommé with pickles and mushrooms

Ingredients: 200g of mushrooms 200g of mixed or seasonal mushrooms 50g of onions 50g of leek 50g of carrots 1 litre of water 50g of seasonal […]

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Wild asparagus, tahini, vinaigrette, parmesan cheese and mint

Ingredients 1 bunch of asparagus 20g tahini Home-made vinaigrette 40g grated Parmesan mint leaves salt pepper oil Preparation First, remove the hard part of the asparagus […]

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Balsamic beetroot, feta and nuts

Ingredients 3 beetroot 50ml balsamic vinegar 20g maple syrup 50g olive oil 50g feta cheese 20g walnuts Lettuce leaves Preparation First, peel the beetroot and slice […]

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Sous-Vide Temperature & Time Guide for Vegetables Recipes
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Sous-Vide Temperature & Time Guide for Vegetables Recipes

Ask our Chef Enrique Fleischmann
Have more questions about Sous-Vide Cooking?

Ask our Chef Enrique Fleischmann