Is it just me or is broccolini way better than broccoli?! Sweeter, crispier and more refined is how I’d describe the difference between broccolini and broccoli. To keep your broccolini tender and bright yet crisp, sous vide broccolini every time.
Sous vide isn’t just for protein. Broccolini is one of those vegetables that has a narrow window between underdone and overdone. Perfect for sous vide.
Cooking vegetables sous vide does come with a couple challenges. I’ll pass on what I’ve learned from my years of cooking sous vide broccolini.
Table of Contents
Simple Preparation
This is a pretty simple preparation that plays up the natural taste notes of broccolini. Again, we’re going for tender and bright yet crisp.
Ingredients
- Broccolini
- Olive oil
- Garlic
- Chili Pepper
- Lemon
- Parmesan cheese
See recipe card for full ingredient list and quantities.
Substitutions
In place of olive oil, butter or any high heat oil can be used.
Chili flakes are optional.
Special Equipment Needed
- Sous vide machine (there are a lot of affordable options)
Step-by-Step Directions
- Set your sous vide machine to 180°F.
- Bag the broccolini. Use a freezer grade Ziploc or Stasher style bag with the water displacement method to void the bag of air.
- After 25 minutes, remove broccolini from the bag and either serve directly with a squeeze of lemon and freshly grated parmesan cheese, or…
- Cook some garlic and chili flakes in olive oil until fragrant. Add broccolini and toss.
- Plate with a squeeze of lemon and freshly grated parmesan cheese.
Expert Tips
- Weight the bag down. In addition to being light, vegetables emit gas while being cooked, which makes the bag float.
- I generally like to use use Ziploc Freezer Grade bags instead of vacuum sealed bags so that I can let gas out of the bag if needed.
- Make sure to use high quality bags as seals are more prone to fail at higher temperatures, which we’re using.
- Use a lid of some sort on your sous vide container. It will dramatically cut down the time to get to temp.
- You can cook other vegetables, such as sublime carrots, asparagus, and corn on the cob at the same time.
If you plan on cooking vegetables sous vide often, this container is a real help. It removes the major obstacle of keeping sous vide vegetable bags fully submerged in scalding hot water:
- Universal Design: Compatible with almost all sous vide cookers (note, it does not accommodate the first generation of Anova Precision Cookers).
- Unique Feature: The adjustable overhanging rack is especially adept at keeping sous vide vegetables cooked evenly without using more water than you need.
- The lid helps you reach temperature quickly.
- The external handles help move the container around, which is especially helpful when cooking vegetables, which require higher temperature.
Sous Vide Broccolini
Equipment
- 1 Sous Vide Cooker
- 1 Sous Vide Container
- 1 Pan
Ingredients
- 2 bunch broccolini ends trimmed
- 2 tbsp olive oil
- 2 clove garlic
- ½ tsp red pepper flakes optional and to taste
- ½ lemon
- 1 oz parmesan cheese freshly grated
Instructions
- Set your sous vide machine to 180°F.
- Bag the broccolini. Use a freezer grade Ziploc or Stasher style bag with the water displacement method to void the bag of air. Place the bag in the water when it reaches 180°F.
- After 25 minutes, remove broccolini from the bag and either serve directly with a squeeze of lemon and freshly grated parmesan cheese, or…
- Cook some garlic and chili flakes in olive oil in a pan until fragrant. Add broccolini (make sure it's dry) and toss over medium high heat for about 30 seconds.
- Plate and add a squeeze of lemon and freshly grated parmesan cheese.
Notes
Other Sous Vide Vegetable Recipes
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