Broccoli is often overlooked as a simple side dish, but when prepared sous vide, it transforms into a vibrant, flavorful delight. This method ensures the perfect texture—tender yet crisp—and locks in all the nutrients and natural sweetness. Whether you’re a seasoned sous vide enthusiast or new to this cooking technique, this recipe will make broccoli the star of your meal. Get ready to enjoy broccoli like never before!
Steps
- Begin by using an immersion circulator to preheat your water bath to the desired temperature. Choose 180°F for broccoli with a slight crunch, 183°F for tender results, or 185°F for softer broccoli.
- For the tastier method, vacuum seal broccoli in a bag without additional ingredients. Cook in the preheated water bath for 30-60 minutes, weighing down the bag with sous vide magnets or a ceramic dish to keep it submerged.
- While the broccoli cooks, prepare a garlic butter sauce. Heat butter and olive oil in a skillet over medium heat until the butter melts. Add minced garlic and cook until it begins to brown, then remove from heat and mix in salt and pepper.
- Once the broccoli is cooked, transfer it to a serving bowl. Pour the prepared garlic butter sauce and lemon juice over the broccoli, then toss to coat evenly.
- Grate approximately 3 tablespoons of parmesan cheese over the broccoli, toss again, and finish with an additional sprinkle of parmesan before serving.
- For the simpler seasoning method, add broccoli, butter, olive oil, garlic powder, salt, and pepper directly to the vacuum seal bag. Toss to mix, then seal and submerge in the water bath for 30-60 minutes.
- After cooking, pour the contents of the bag into a serving bowl. Toss the broccoli in the sauce, grate parmesan over it, toss once more, and add extra parmesan on top before serving.
Ingredients
- 2 heads of fresh broccoli
- 2 tablespoons salted butter
- 2 tablespoons olive oil
- 4 cloves of garlic, roughly minced, or 1 teaspoon garlic powder
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly cracked black pepper
- 2 tablespoons freshly squeezed lemon juice (about 1/2 a lemon)
- Wedge of parmesan cheese for grating
FAQ
- Is it advisable to sous vide vegetables?
- Absolutely! While sous vide is often linked with cooking steak, it’s equally beneficial for vegetables. Using sous vide ensures your veggies are cooked to perfection every time, avoiding the common pitfalls of undercooked or mushy results.
- What are the ideal time and temperature settings for sous vide broccoli?
- For broccoli with a slight crunch, set your sous vide to 180°F and cook for 30 minutes. If you prefer more tender broccoli, opt for 185°F for the same duration. You can adjust the temperature slightly based on your preference.
- Can I use frozen broccoli for sous vide cooking?
- While you can use frozen broccoli, it’s not recommended due to possible coatings that could affect the flavor. It’s better to buy fresh broccoli, prepare it, vacuum seal, and freeze if needed, then sous vide when you’re ready.
- Is it possible to prepare sous vide broccoli in advance?
- Yes, you can prepare it ahead of time. Reheat by placing it in a 185°F water bath for about 5 minutes or microwave for 30 seconds before serving.
- What equipment is necessary for sous vide cooking?
- Essential tools include a sharp knife, a vacuum sealer with bags, an immersion circulator, a container for the water bath (a stockpot works), and sous vide magnets to keep the broccoli submerged. If you don’t have a vacuum sealer, there are alternative air removal methods.
Tips
- Prevent Floating: To ensure the broccoli stays submerged in the water bath, weigh it down with sous vide magnets or a ceramic dish. This helps achieve even cooking.
- Seasoning Options: For a richer flavor, consider making a garlic butter sauce to coat the broccoli after cooking. Alternatively, for convenience, season the broccoli with garlic powder, butter, olive oil, salt, and pepper before sealing.
- Temperature Control: Adjust the temperature based on your preferred broccoli texture: 180°F for a firmer bite, 183°F for tenderness, or 185°F for softness. This flexibility allows you to customize the dish to your taste.
- Storage Tips: If making ahead, reheat the sous vide broccoli by immersing it in a 185°F water bath for 5 minutes or microwaving for 30 seconds before serving. This retains the flavor and texture without overcooking.
Equipment
- Vacuum sealer
- Vacuum seal bags
- Immersion circulator (e.g., Breville Joule)
- Dedicated container for sous vide water bath
- Sous vide magnets
