Sous Vide White Beans
Our favorite white beans, cannellini beans, are known for their smooth texture and nutty flavor. When cooked with carrots, shallot, celery, rosemary, and garlic in the Anova Sous Vide Precision cooker, they’re so substantial that they’re almost a meal on their own! Be prepared to spend some time soaking before you embark on this recipe. Read below and enjoy.
Sous Vide Root Vegetables with Brown Butter
We love roasted root vegetables. We’re also the kind of people who get easily distracted. Unfortunately, the combination often results in overcooked carrots, turnips, parsnips, and onions (though we’ve certainly undercooked them a few times). Cooking root vegetables sous vide takes away the guess work of opening the oven every 20 minutes to see if they’re done. Or forgetting to do that and finding them really, really too done. With a precision cooker, we can cook the vegetables to perfection…
Sous Vide Asparagus Vinaigrette
Leeks vinaigrette is one of my favorite simple (yet elegant) vegetable dishes. Here, I've made a riff on the classic, using fat stalks of in-season asparagus, perfectly cooked in the Anova Precision Cooker. On top is a simple mustard-y vinaigrette, parsley, and a hard-boiled egg. You can prepare the hard-boiled egg on the stove or using this sous vide recipe.
Sous Vide Baby Artichokes with Lemon and Garlic
Never buy canned artichokes again! This easy recipe using the Anova Sous Vide Precision Cooker makes for tasty, tender artichokes that are perfect for salads or pasta. These will keep in an air-tight jar or container within the fridge for up to three days.
Sous Vide Golden Beets
These sous vide golden beets are a quick and tasty alternative to pickled beets — and they won’t stain your fingers! Serve as a starter dish to your main meal, or enjoy on a warm, summer evening on the patio.
Sous Vide Szechuan-Style Green Beans
Szechuan green beans are traditionally “dry-fried,” but when we’ve made them in the past, we’ve had to blanch them before pan frying to maintain their color, and they always seem to get over-cooked at some point on the stove. Though not entirely authentic, this easy recipe for Sous Vide Szechuan Style Green Beans solves those problems, simplifies the process, and calls for our (okay, everyone’s) favorite Thai chili paste, Sriracha. This is definitely our new go-to spicy snack. We like a…
Sous Vide Balsamic-Braised Cabbage with Currants
Cabbage may not be the first thing you think of when creating sous vide recipes, but it is the perfect vegetable to prepare in a precision cooker. The long, slow cooking renders the leaves tender, but ensures they are far from water-logged. With flavorful additions, such as balsamic vinegar, this recipe can really pack a punch. I like to complete this dish with a handful of sweet currants, a dab of butter, and slivers of shallots and garlic.
Sous Vide Self-Buttering Corn on the Cob
Have you ever wanted to take your corn out of the oven or BBQ and have it magically buttered? Leave it to a precision cooker to make this a reality. How is this possible? Because the cobs are vacuum-sealed with knobs of butter, the corn gets basted with butter throughout. No more trying to stab a piece of butter with a fork to rub all over the corn, only to have it fall off onto the plate. This recipe couldn’t be easier, and the results speak for themselves: perfectly cooked corn on the cob…
Sous Vide Parsnips with Brown Butter and Sage
These sous vide parsnips with brown butter and sage just screams fall, but we’ll eat them at any time of the year. Brown butter and sage are the perfect complements for parsnips. Plus, brown butter is one of our favorite things ever: it’s sweet, savory and simple. And it’s the perfect dressing for sous vide root vegetables.
Sous Vide Ratatouille
Ratatouille is the best use of summer vegetables I can think of, but it is hard to do right on the stove-top. Tomatoes, peppers, eggplant, and squash all require different cooking times and can easily turn to mush. To perfect the dish, I turned to the Anova Precision Cooker -- I seal each element in its own bag with aromatics and olive oil and combine them all just before serving. You can't get much better than this.
Sous Vide Cauliflower “Mashed Potatoes”
Whether you’re trying to sneak more healthy vegetables into your kids’ (or spouse’s) diet, or you just want to mix it up at the dinner table, these Sous Vide Cauliflower “Mashed Potatoes” will do the trick. When cooked to perfection in the Anova Sous Vide Precision Cooker and pureed with some heavy cream, cauliflower whips right up like a big bowl of starchy potatoes. And if you’re on a paleo diet, you can substitute olive oil for the butter and leave out the heavy cream at the end. They…
Sous Vide Grilled Artichokes
If you, like us, love artichoke hearts but don’t really love them from the can, try preparing your own with the Anova Sous Vide Precision Cooker. These get a quick finish on the grill and are absolute perfection.
Sous Vide Balsamic Beets
Beets and balsamic vinegar are just made for each other. The sweetness of the beets is a perfect balance for the acidity of the vinegar — which is probably why pickled beets are so popular. This recipe for Sous Vide Balsamic Beets, made using the Anova Sous Vide Precision Cooker, amplifies the perfect pairing and creates an elevated take on the pickled beet. These beets are perfect for salads — especially salads with goat cheese. Enjoy! If your beets don't come with greens, you can…
Sous Vide Mexican-Style Creamed Corn
Creamy, cheesy and with a hit of heat – what’s not to love about Mexican-style corn on the cob? A popular traditional street food, it’s eaten with the fingers, so it can be a little messy to bite into. That’s why this version, in which the kernels are removed from the cob and cooked like creamed corn – is ideal for times you want to be a little more refined and forgo the stacks of paper napkins. Cooking the corn with a precision cooker ensures the kernels wind up al dente. You puree some of…
Sous Vide Baby Carrots Glazed with Harissa and Maple Syrup
Harissa, a Middle Eastern chili paste, plays perfectly with maple syrup on these sous vide baby carrots. This simple preparation makes for a perfect, slightly spicy side dish.
Sous Vide Black-Eyed Peas
Many believe that eating black-eyed peas on New Year’s Day will bring prosperity in the new year. We believe that, no matter when you eat them, they're just simply delicious when cooked with the Anova Sous Vide Precision Cooker.