Vegetables Sous-Vide Recipes

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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Preserved cherry tomatoes

Ingredients 500g cherry tomatoes Tarragon Mild olive oil Preparation Clean the tomatoes and put them into jars or bags. Add whatever you want to infuse the […]

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Wrinkled potatoes with mojo

Ingredients: Wrinkled potatoes 600g of garnish potatoes 80 ml of water 30g of salt Red mojo ingredients: 3 garlic cloves 3 tbsp of cumin 10ml of […]

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Quail salad (Quails pickled in semi-preserve)

Ingredients: 4 quails 100 ml of sherry vinegar 100 ml of white wine 200 ml of olive oil 2 bay leaves 2 garlic cloves 1 carrot […]

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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