Best Sous Vide Vegetables for the Home Chef

For home chefs, investing in a sous vide kit means selecting the perfect tools like immersion circulators / precision cookers, vacuum sealers, sous vide bags, and containers

When it comes to the actual cooking, you’ll first need to choose from many types of food. What’s a common agreement though is we want deliciously juicy steaks, succulent fish fillets, and tasty flavorful vegetables cooked sous vide. But what are the Best Sous Vide Vegetables for the Home Chef? 

There are many simple sous vide recipes with various sous vide cooking methods and cooking times. Home chefs have various ways to make their own unique combinations of vegetables and seasonings for amazing food results. 

The natural flavors and nutrients are kept in the vacuum seal bags throughout the cooking process that will require higher temperatures. The satisfying flavor and nutrients have nowhere to go because they’re locked in the bags. 

The sous vide cooking technique will result in perfect veggies with a fuller flavor. Other techniques like boiling point to nutrients lost in the resulting brown water. 

Great Sous Vide Vegetables

You can sous vide all kinds of vegetables with precise temperatures. These are my favorite, ideal vegetables to sous vide. Imagine a nice, perfect sous vide mixed vegetable side dish to go with your sous vide steak.

One note, you can cook different vegetables together in one water bath, but put them in separate bags. Keep an eye on temperature and time as well, so you don’t under or overcook. 

Potatoes

Who doesn’t love potatoes? Some love roasted potatoes, I still do too. But I prefer sous vide potatoes now. The starchy root reaches its peak tenderness and flavor quality when cooked in a sous vide water bath, with a perfect texture that will please any picky eater you serve.

When picking out potatoes, try to pick potatoes that’re about the same sized pieces, so they’ll all cook evenly. Baby potatoes are a tasty option too for sous vide. 

Carrots / Parsnips

Best Sous Vide Carrots Parsnips

The intensity of the already sweet flavors of carrots and parsnips are amplified when prepared under sous vide. You can expect a melt-in-mouth tender texture with a juiciness that complements any protein, or as part of a full vegan spread.

Asparagus

Asparagus is one of those vegetables that is so tricky to get right. You’ll either get tough asparagus stalks with overcooked tips, or an evenly textured stalk with tips that seem to squash at the tiniest amount of pressure. 

When cooked under sous vide however, asparagus stays tender with enough crunchiness that is oh-so-satisfying on its own or as a side. Think of the stalks as your healthy french fries. 

Broccoli

Broccoli is a vegetable that is well-loved all over the world (except by my kids) and for good reason. These flavorful green miniature trees pack so much flavor in a tiny package. 

When prepared sous vide, it turns into a whole new taste experience. Easy to prepare, healthy and unbelievably tasty – that’s sous vide broccoli.

Cauliflower

Are you sick of overcooked, mushy and bland cauliflower that just seems to be the case 90% of the time? Ever wonder how those high-end restaurants make this boring, colorless version of its cousin the green broccoli taste so good? Sous vide is the answer. 

The texture transforms into a rich, mouth-melting consistency that will leave you kicking yourself for the fact that you didn’t try preparing cauliflower under sous vide earlier.

Eggplant

Best Sous Vide Vegetables Eggplant

It’s not just a naughty emoji! The Eggplant is a versatile vegetable that’s simple to prepare and easy to cook. We’ve used eggplant in all kinds of dishes from spicy curries to vegetable lasagne. Oftentimes with conventional cooking methods, eggplant can turn out bitter, dry and spongy. 

When cooked sous vide, you get eggplant that works just as well for a main dish or hearty side dish.

How Long Does it Take to Sous Vide Vegetables?

Length of time depends on the type of vegetable you’re cooking and temperature control. 

Generally, root vegetables like carrots, parsnips, onions and potatoes cooked under sous vide should not exceed the 1 hour mark when prepared under the recommended temperature settings. 

That’s because things such as starches, sugars and water – that make up the vegetable – start to break down when exposed to heat for too long. Things like eggplants, which are chunkier, take longer to cook at 2-3 hours.

A prolonged sous vide water bath, more often than not, may result in mushy vegetables that are practically inedible (unless you like baby food).

Time and Temperature Chart

These target temperatures and times are simple sous vide cooking guidelines for various types of vegetables. 

Potatoes190ºF / 87ºC1 Hour Tender and flavorful
Carrots & Parsnips180ºF / 82ºC1 Hour Sweet and juicy, with perfect crunchiness
Asparagus185ºF / 85ºC 10 to 15 MinTender and crunchy
Broccoli195ºF / 90.5ºC20 to 25 minutesFull flavored, crunchy and sweet
Cauliflower165ºF / 73ºC1 Hour Tender and flavor rich
Eggplant185ºF / 85ºC2-3 HoursFlavorful and juicy inside

Tips to Sous Vide Vegetables

A quick tip when you’re preparing your vegetables under sous vide is to make use of your favorite seasonings, spices, and fresh herbs (rosemary, fresh thyme). 

Kitchen staples such as olive oil, and salt and pepper can be added with the vacuum seal package vegetables to unlock all the complex flavors of your vegetables.

Seasonings will boost the flavor profiles of the soft and flavorful veggies on your serving dish.