Easiest VEGETABLE SIDES - Sous Vide Butternut Squash, Beets, and Carrots
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- čas přidán 29. 10. 2019
- It’s not always about the meat! Sous vide vegetables can also be excellent. The sous vide precisely makes tender vegetables while still keeping the crunch, color, and locks in the flavor.
Continuing our Thanksgiving series, we made: maple butternut squash with feta and fried sage, tri-colored beets with candied almonds, and honey butter glazed carrots. The beautiful thing about this is all the vegetables can go in at the same time.
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/ kindofcooking
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Carmen @harrocarmen
Kevin @kindof_cooking
Maple Butternut Squash with Feta and Fried Sage
Ingredients:
- 1 Butternut squash peeled, and cut into 1 inch cubes
- Maple syrup to taste
- Salt
- Pepper
- Feta cheese crumbled
- Olive oil
- Fried sage leaves
Recipe
- Set water bath to 185F
- Place butternut squash, a splash of maple syrup, a drizzle of olive oil, salt, and pepper to taste into a vacuum bag. Try to keep them in one layer as much as possible.
- Sous vide vegetables for 45mins.
- While the vegetables are in the bath, heat 4 tablespoons of olive oil in a pan. When hot, drop in sage leaves until they begin to crisp up - approximately 10 seconds. Do not allow them to turn brown or they’ll turn bitter. Set aside to cool on a paper towel.
- Once the vegetables are done, remove them from the bag and into your serving bowl. Top with feta cheese, olive oil, additional salt and pepper to taste, and fried sage leaves.
Tri-colored Beets with Honey Glazed Almonds
Ingredients:
- 7-10 Small beets, peeled, and quartered.
- Salt
- Pepper
- 3 Teaspoons of apple cider vinegar
- ½ Cup of almonds
- 2 Tablespoons of honey
- Olive oil
Recipe
- Set water bath to 185F
- Place beets, salt, pepper, vinegar, and a drizzle of olive oil in a vacuum bag. If using different colored beets, separate them into different bags to avoid color stains. Don’t overcrowd the bag and try to keep the beets in a single layer.
- Sous vide beets for 45 mins.
- While the beets are in the sous vide, warm up a pan on medium heat. Toast the almonds until fragrant. Careful not to burn them. Once they are toasted, add in honey and a pinch of salt. Stir until all the almonds are evenly covered. Set aside to cool. Once cooled, chop into smaller pieces.
- Remove the beets from the bath after 45 mins. Using a slotted spoon, scoop the beets into your serving bowl. Top with salt and pepper to taste, chopped almonds, and a drizzle of olive oil to finish.
Honey Butter Glazed Carrots
Ingredients
- 1 lb Sweet baby carrots
- 2 Tablespoon unsalted butter
- 2 tablespoons honey
- Salt
- Pepper
- Olive oil
Recipe
- Warm water bath to 185F.
- Split carrots into two vacuum bags. Add 1 tablespoon of butter and 1 tablespoon of honey into each bag.
- Sous vide for 45 mins
- When time is up remove carrots from bag and pour contents into a skillet over medium high heat. Move carrots around until the liquid has evaporated and leaves a shiny glaze on the carrots. Top with salt and pepper to taste. - Jak na to + styl
What are the vegetables that you've tried in the sous vide?
*🤪🤪Great value for the money. Got this for my son and **MyBest.Kitchen** he made a 3 lb beef tenderloin for Christmas dinner. 😊😊😊Best filet I've had outside a top end steakhouse. ✅✅✅So good, I bought 2 for myself.*
I loved how you guys were honest during the taste test. It makes you think what could have been done better to fix the problems. I was here for the carrots, Great video!
Wonderful, thank you so much. My daughter has decided to go vegetarian so these are great ideas to encourage all of us to try new things. Love it!
Thanks for the inspiration. I definitely want to try doing veg sous vide, now.
You're welcome! Let us know how it turns out.
Great video! Can’t wait to try these recipes!
Thanks for watching! Don’t forget to let us know how it turns out.
I love the casual conversation.
Oh awesome, I need to try the squash, I like that you added to the bag makes scents take care be safe
I have watched this video a couple of times now as I am new to Sous Vide style of cooking and am trying to learn the basics. I find your style of instruction to be very easy to follow and not distracting. I look forward to following your channel and learning more from your joint cooking adventures. I am going to cook the Butternut Squash and Carrots tonight to have with Salmon. Happy Dining and Happy New Year!
I like the honesty. I'm a *MORE* spices kind of guy, so I would get conparitively wild.
I have no idea what texture i eventually want... sous vide veggies are challenging!
Want to try these soon. Your channel is one of my fav rites for sous vide cooking. Keep making these gteat videos.
Thank you! Will definitely try to keep going.
Love the video!
Will thicker silicone bags work as well with the water submerge method?
You should be able to use silicone bags with no problem. Might need to weigh it down, I just don’t know how well it seals.
Happy Halloween Carmen and Kevin!
Happy Halloween! Always on top of watching all our videos. Thanks for that.
45 minutes on the squash was just right but the carrots and beets were hard. I would go at least another 20-30 minutes on the carrots and 30-45 on the beets. My beets were cut into 3/4” cubes and the carrots were “baby carrots” straight out of the bag.
Could I Sous Vide lots of vegetables in meal sized bags on weekends and then microwave them in the bags at work or would that mess them up?
It should be fine. We use SV to do a lot of meal prep. If u want to microwave them in the bag then u should cut a hole so the steam can come out. There are also other vege such as asparagus that can SV in a much shorter amount of time about 15 min.
💜💜💜💜💜💜💜💜💜
What kind of vacuum sealer you use in this video
We were using the Anova vacuum sealer
I love sous vide vegetables too! Give 194°F a try. They'll taste the same, but cook much faster (I can do carrots in 15 min).
I was debating a higher temp. Will try that. Any other veggies you suggest?
@@KindofCooking I often do small onions cut in half and a bit of broccoli rabe for quick sides
cool your soon catch up Mike
Haha! not a competition. Hope you enjoyed the video.
First time here - I hit like a few seconds in when the plasticine men were dancing to lively music ... video got even better then so 💥 thanks 😊
Welcome! haha I forgot about those characters! Maybe we'll bring them back into our videos one day.
Stop motion claymation!!!
forgot about that intro
Here is a tip: you can squeeze the bag between your fingers every now and then to check if the desired doneness of your vegetables is achieved. Take care!
Great suggestion! Thanks for watching!
Become more interactive and comfortable with eachother. Great video, I got the info needed to cook squash.
Thanks for the feedback! I guess after a decade we aren't that comfortable with each other yet :P Just kidding. We are working on our camera presence. Let us know if you have any tips :)
Glad the video was helpful for you! What's your game plan on the squash?
With that industrial bag of beets, you should have pickled them. I am a SUCKER for pickled beets!
my problem with the local carrots here in thge philippines is that they're thick and uneven unlike yours
I have a feeling these carrots used to be big carrots and they got manufactured into smaller ones. So... cut them up? 😆
I would cut them into chunks after peeling instead of leaving them whole. About a inch?
So much plastic to nature 😭