Vegetables Sous-Vide Recipes

Cream of pumpkin soup with ginger and cream cheese with dill

Ingredients: 500 g of pumpkin  5 g of ginger powder 20 g of butter 50 g of cream cheese 5 g of fresh dill Preparation: To prepare […]

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Mushroom confit with peas

Ingredients 2 mushrooms  30 g of fresh peas 10 ml of meat sauce 200 ml of smooth olive oil 1 clove of garlic 1 sprig of […]

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Sous-vide leeks with romesco sauce

Ingredients: 500 g of medium-sized leeks (2-3 cm thick) 2 ripe tomatoes 5 cloves of garlic 10 hazelnuts or almonds 25 ml of sherry vinegar 125 […]

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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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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