| Artichoke | 25-45’ | 85 ºC / 185 ºF | Artichokes with ham sous-vide |
| Baby carrot | 16-20’ | 85 ºC / 185 ºF | |
| Baby courgette | 20’ | 85 ºC / 185 ºF | |
| Beetroot | 2h | 85 ºC / 185 ºF | Balsamic beetroot, feta and nuts |
| Bell pepper | 50’ | 80 ºC / 176 ºF | |
| Black turnip | 20-25’ | 85 ºC / 185 ºF | |
| Button mushrooms | 15’ | 85 ºC / 185 ºF | |
| Carrot | 45-55’ | 85 ºC / 185 ºF | |
| Cauliflower | 40’ | 85 ºC / 185 ºF | |
| Celeriac | 30’ | 85 ºC / 185 ºF | |
| Courgette | 14-15’ | 85 ºC / 185 ºF | |
| Fennel | 50’ | 85 ºC / 185 ºF | |
| Frozen broad beans | 20’ | 85 ºC / 185 ºF | |
| Frozen peas | 15’ | 85 ºC / 185 ºF | |
| Garlic confit | 1h | 85 ºC / 185 ºF | Glazed sous-vide garlic |
| Green asparagus | 24’ | 85 ºC / 185 ºF | Wild asparagus, tahini, vinaigrette, Parmesan cheese and mint |
| Green garlic | 10-25’ | 85 ºC / 185 ºF | |
| Leek | 1h 30' | 85 ºC / 185 ºF | Leeks with potatoes;Sous-vide leeks with romesco sauce;Leek with burrata and pesto |
| Pak choy | 6’ | 85 ºC / 185 ºF | |
| Parsnip | 10’ | 85 ºC / 185 ºF | |
| Potato garnish | 50’ | 90 ºC / 194 ºF | |
| Pumpkin | 12-15’ | 85 ºC / 185 ºF | Cream of pumpkin soup with ginger and cream cheese with dill; Pumpkin, feta cheese, and cilantro salad |
| Quince | 45’ | 85 ºC / 185 ºF | |
| Radish | 5’ | 85 ºC / 185 ºF | |
| Rhubarb | 1h | 61 ºC / 142 ºF | |
| Salsify | 14’ | 85 ºC / 185 ºF | |
| Sliced potato (1 cm) | 25’ | 85 ºC / 185 ºF | Potato and txuleta grease millefeuille |
| Spinach | 15’ | 85 ºC / 185 ºF | |
| Spring onion | 30’ | 85 ºC / 185 ºF | |
| Swede | 16’ | 85 ºC / 185 ºF | |
| Sweet potato | 50’ | 90 ºC / 194 ºF | |
| Swiss chard | 15’ | 85 ºC / 185 ºF | |
| Turnip | 20-40’ | 85 ºC / 185 ºF | |
| White asparagus | 40’ | 85 ºC / 185 ºF | White asparagus, egg yolk and piquillo pepper dressing |
| Whole potato | 3h | 85 ºC / 185 ºF | Wrinkled potatoes with mojo |
