Sous vide helps you cook vegetables without losing their vitamins by cooking in lower temperature and in vacuumed conditions.
moreover, your vegetables will still remain crispy outside, yet tender inside.
Broccoli is a great example for cooking vegetables in sous vide.
ingredients
Broccoli.
Salt.
Black Pepper.
Dry chilli (optional).
Dehydrated garlic ground.
olive oil.
Cooking time
break the broccoli to small pieces and season with olive oil, salt, pepper (I prefer dry chilli) and garlic ground.
put everything in vacuum bag, seal it and submerge to a preheated water in 85c for 25 minutes.
After 25 minutes, your broccoli is ready and no additional steps are required.
Bon appetit!
The Result - crispy outside, yet tender inside
Bonus points
mashed potatoes and corn are highly recommended and will be eaten very fast by our kids
Recommended equipment
Vacuum Seal Rolls - https://amzn.to/2yfP6NC
Sous vide weights - https://amzn.to/2C0LW3Z
Canning Jar Lifter - https://amzn.to/2BZdc2J
FoodSaver vacuum sealer - https://amzn.to/2QBs77y
Anova precision cooker - https://anovaculinary.com/