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These 3 Simple Sous Vide Vegetable Side Dishes, featuring beets, carrots and potatoes, add a touch of fall flavour and colour to your Thanksgiving dinner table.
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3 Simple Sous Vide Vegetable Side Dishes

These 3 Simple Sous Vide Vegetable Side Dishes, featuring beets, carrots and potatoes, add a touch of fall flavour and colour to your Thanksgiving dinner table.
Course Side Dish
Cuisine American
Keyword savoury, sous vide
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 8
Author i sugar coat it!

Equipment

  • Sous Vide Immersion Cooker
  • Cast Iron Pot or Heat-proof Container
  • Sous Vide Bags
  • Vacuum Sealer

Ingredients

For the carrots:

  • 1 bunch heirloom carrots
  • 1 tablespoon browned butter
  • 2 teaspoons demerara sugar
  • 3 leaves fresh sage
  • salt and pepper to taste

For the beets:

  • 2 large beets
  • 2 slices fresh orange
  • 1 teaspoon pure maple syrup
  • salt and pepper to taste

For the potatoes:

  • 12 baby potatoes halved
  • 2 tablespoons duck fat or olive oil
  • a few sprigs of fresh thyme

Instructions

For all sides:

  • Heat the water bath to 84ºC/183ºF. 
    Wash the vegetables well and pat dry. Chop the tops and tips off the carrots and peel with a peeler. Do the same with the beets and cut into quarters. Scrub the potato skins clean and cut in half.
  • Prepare three vacuum pouches and add the contents of each vegetable to a separate pouch along with the specified ingredients from above. Seal the pouches and submerge in the heated water bath. Allow to cook for an hour.
  • When almost finished, heat a skillet. Starting with the carrots, cut open the pouch and pour all the contents in the heated skillet. Cook until the glaze thickens. Transfer to a serving dish.
    Wipe the skillet and repeat with the potatoes, then beets. We did the beets last so that they won't stain the other veggies.
    Top the beets with goat's cheese, top the potatoes with parmesan flakes and drizzle the carrots with the glaze.