Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.

In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

How do you sous vide vegetables?

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?
Biloxi, MS
Guild's Grocery BBQ Team
The Grocery Cart
XL / Small Green Eggs


  • GrillmagicGrillmagic Posts: 1,546
    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.
    Dimondale, Michigan XL BGE
  • paqmanpaqman Posts: 2,776
    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.

    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
  • SkiddymarkerSkiddymarker Posts: 8,347
    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. 
    Delta B.C. - Move over coffee, this is job for alcohol!
  • EggcelsiorEggcelsior Posts: 14,015
    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.
  • GrillmagicGrillmagic Posts: 1,546

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

    Dimondale, Michigan XL BGE
  • EggcelsiorEggcelsior Posts: 14,015
    @Grillmagic‌ I like snap too. I was just positing where pectin gelatinizes. It's probably most important with potatoes.
  • stemc33stemc33 Posts: 3,567
    I grilled asparagus last night. I used olive oil and a combo garlic/S&P mix, then sprinkled with parmesan. Simple, but awesome.
    Mini Max with Woo stone combo, LBGE, iGrill 2, Plate Setter, 
    two cotton pot holders to handle PS
    Banner, Wyoming
Sign In or Register to comment.
Click here for Forum Use Guidelines.