Sous Vide Brussels Sprouts with Pearl Onions
By Sansaire
Sous Vide Brussels Sprouts with Pearl Onions
By Sansaire
- Brussels Sprouts:
- 6 cups Brussels sprouts, halved with outer leaves removed
- 2 cups butter, cubed∗
- 6 cloves garlic, smashed
- 1 teaspoon Tabasco® (Chipotle flavor)
- ¾ teaspoon kosher salt
- Pearl Onions:
- 4 cups pearl or Cipollini onions
- 4 tablespoons butter, cubed∗
- ¼ cup golden raisins
- 2 tablespoons red wine vinegar
- ½ teaspoon kosher salt
∗If you aren’t using a vacuum sealer, melt the butter before bagging, then use the water displacement method to remove air from the bag to seal (see below for details).
Celebrated by chefs from Heston Blumenthal to Thomas Keller, cooking sous vide calls for slowly heating vacuum-sealed food in water at low temperatures, locking in natural juices and flavors lost with other methods. The Sansaire Sous-Vide immersion circulator makes it easy to prepare dishes in advance and deliver them piping-hot to the table.
This recipe was tested with the Sansaire immersion water circulator. Please consult your owner’s manual for proper cooking times, food handling and safety procedures.
Brussels Sprouts: Preheat your water bath to 185°F (85°C).
Toss all ingredients together in a large bowl to combine.
Transfer ingredients to a 1-gallon vacuum bag and seal with vacuum sealer.*
Cook sprouts in the water bath until they are tender, about 1 hour. When done, carefully transfer onto a platter and serve immediately.
If making ahead of time, remove the bag from the bath and chill quickly by plunging it into a bowl of ice water. Store refrigerated for up to 5 days.
∗Using the water displacement method: If you aren’t using a vacuum sealer, melt the butter before adding to the other ingredients. With the top of the bag open, use tongs to carefully submerge the bag into the bottom of the water bath, without allowing any water into the bag itself. The pressure of the water circulating around the outside of the bag will push any air out and form a seal around the vegetables. Using the side of the water container, carefully seal the bag.
Pearl Onions: Preheat your water bath to 185°F (85°C). You may also cook in the same bath as the Brussels sprouts.
Toss all ingredients together in a large bowl to combine.
Transfer ingredients to a 1-gallon vacuum bag and seal with vacuum sealer or use water displacement method.
Cook onions until they are tender, about 1 hour. When done, carefully transfer onto a platter and serve immediately.
Note: If making ahead of time, remove the bag from the bath and chill quickly by plunging it into a bowl of ice water. Store refrigerated for up to 5 days, then reheat when ready to serve.
Get the recipe for Sous Vide Turkey Breast with Dark Meat Confit and Gravy »
This recipe was tested with the Sansaire immersion water circulator. Please consult your owner’s manual for proper cooking times, food handling and safety procedures.
Brussels Sprouts: Preheat your water bath to 185°F (85°C).
Toss all ingredients together in a large bowl to combine.
Transfer ingredients to a 1-gallon vacuum bag and seal with vacuum sealer.*
Cook sprouts in the water bath until they are tender, about 1 hour. When done, carefully transfer onto a platter and serve immediately.
If making ahead of time, remove the bag from the bath and chill quickly by plunging it into a bowl of ice water. Store refrigerated for up to 5 days.
∗Using the water displacement method: If you aren’t using a vacuum sealer, melt the butter before adding to the other ingredients. With the top of the bag open, use tongs to carefully submerge the bag into the bottom of the water bath, without allowing any water into the bag itself. The pressure of the water circulating around the outside of the bag will push any air out and form a seal around the vegetables. Using the side of the water container, carefully seal the bag.
Pearl Onions: Preheat your water bath to 185°F (85°C). You may also cook in the same bath as the Brussels sprouts.
Toss all ingredients together in a large bowl to combine.
Transfer ingredients to a 1-gallon vacuum bag and seal with vacuum sealer or use water displacement method.
Cook onions until they are tender, about 1 hour. When done, carefully transfer onto a platter and serve immediately.
Note: If making ahead of time, remove the bag from the bath and chill quickly by plunging it into a bowl of ice water. Store refrigerated for up to 5 days, then reheat when ready to serve.
Get the recipe for Sous Vide Turkey Breast with Dark Meat Confit and Gravy »