How do you sous vide vegetables?

Thatgrimguy

I have some carrots, onions, mushrooms and fresh garlic. I also have some asparagus. I was thinking about sautéing the onions, mushrooms, and garlic. Sous vide the carrots and grill the asparagus. Any one have any specifics on what they do with asparagus or carrots?

Grillmagic

Food saver them with a TBS of bacon fat or butter Salt and Pepper and SV them for 45 minutes at 165, that's what I do and they come out fine.

paqman

For the carrots, just add some butter, honey, chopped ginger (powdered should also be ok) and salt/pepper. I never really measure... go easy on the ginger. 185F for 45 minutes then lower to 130F if you need to let them in the water bath longer.

Skiddymarker

Carrots are the best in the Trés Booblay. We go as high as 186ºF for an hour. Bacon fat/butter is good, S&P and or another rub you like on roasted carrots. I tend to stay away from fresh garlic in the SV, don't care for the taste - somethings are better sauté. 

Root veggies seem to be the ones we have the most success with. 

Eggcelsior

The key is 183°. That's when pectinase starts breaking down pectin in cell walls. Getting near that temp is desired, especially for root veggies.

Grillmagic

180 in my SV Demi for 45 and they are a little soft, try different temps, I like a little snap, sorry!

Eggcelsior

@Grillmagic‌ I like snap too. I was just positing where pectin gelatinizes. It's probably most important with potatoes.

stemc33

I grilled asparagus last night. I used olive oil and a combo garlic/S&P mix, then sprinkled with parmesan. Simple, but awesome.