An easy, no-fail method for consistently perfect broccoli! Sous Vide Broccoli is tender and snappy in the center, with a vibrant green exterior. Plus, there are plenty of seasoning suggestions!
WHAT IS SOUS VIDE COOKING?
Sous vide is a French cooking technique in which food is vacuum sealed in a bag before being cooked to a precise temperature in a water bath.
Sous vide broccoli is a great side dish recipe to have on hand, and this low-carb vegetable can be served on its own as a simple side dish or added to almost anything, from pastas to salads, soups, and rice bowls.
Traditional methods of cooking broccoli, such as boiling or roasting, can easily result in overcooking. It will turn brown and taste awful.
By precisely controlling the temperature, the sous vide method produces the best broccoli with the best texture.
The best part is that the broccoli florets are cooked in a sealed bag, retaining all of the nutrients and maintaining their bright green color.
Broccoli is high in fiber, vitamin K, and C, so sous vide will maximize the nutritional benefits.
WHY THIS RECIPE WORKS
- Sous vide cooking allows you to cook food in a water bath at a controlled temperature, so you don’t have to worry about your broccoli overcooking. Broccoli is no longer limp and mushy!
- It’s a quick and easy side dish to make on busy weeknights. The broccoli requires only five ingredients and takes very little time to prepare. You can even prepare it ahead of time and keep it in the fridge or freezer.
- The sous vide method actually locks in the nutrients of the broccoli, preserving its vibrant green color and nutritional value!
SOUS VIDE BROCCOLI TIPS
- BROCCOLI SHOULD BE CUT INTO BITE-SIZED PIECES.
After cleaning your broccoli, separate the crown into large florets and cut them into bite-sized pieces.
- DON’T TOSSE THE DELICIOUS STEM. Don’t throw away the stem because it’s tasty and nutritious. Simply peel the skin and slice it into thin slices.
- SEAL THE BAG WITHOUT THE USE OF A VACUUM-SEALER.
For sous vide cooking broccoli, a vacuum sealer is preferable. If you don’t have a vacuum sealer, you can use a regular zip-top bag to seal the bag using the “water displacement” technique.
- PREVENT FLOATING OF THE BAG DURING SOUS VIDE COOKING.
To keep the vacuum-sealed bags from floating, place sous vide weights in the bag with your broccoli to weigh it down. Use heavy kitchen items like metal tongs and heavy bowls to keep it fully submerged (make sure the seams are above the water!).
HOW TO SOUS VIDE BROCCOLI
This sous vide broccoli recipe is incredibly simple, requiring only a few simple ingredients:
- Broccoli: Look for a broccoli head with bright green florets (avoid yellowed ones). The stalk should be strong and firm.
- Olive oil: It adds flavor to the broccoli, but you can omit it if you prefer a healthier side dish.
- Other seasonings, such as sea salt and ground black pepper, can be used to create interesting variations (see below).
To begin, toss the broccoli florets in a large bag with olive oil and season with salt and pepper. Then, vacuum seal the bag and cook the broccoli for 15 minutes in the sous vide machine.
Season with salt and pepper to taste (and other toppings you prefer). Serve and have fun!
SOUS VIDE BROCCOLI TEMPERATURE AND TIME
The cooking temperature and time are determined by the desired texture. Broccoli is commonly cooked at two temperatures:
- BROCCOLI 180°F DEGREE (82°C)
Sous vide cooking broccoli for 15 minutes at 180°F results in a crisper texture with a vibrant green color.
- BROCCOLI AT 194°F (90°C)
Broccoli cooked at 194°F for 15 to 20 minutes becomes more tender, but the color turns brownish.
- BROCCOLI AT 180°F (90°C)
For a crispy and tender texture with a vibrant green color, I prefer to cook it at 180°F for 15 minutes.
The sous vide broccoli recipe is extremely adaptable, and you can experiment with various seasoning options. Here are a few of my personal favorites:
- Squeeze some lemon juice right before serving for a refreshing flavor.
- Add balsamic vinegar: For a delicious Italian-style side dish, lightly drizzle some thick balsamic vinegar on top.
- For a cheesy flavor, sprinkle some grated Parmesan cheese on top of the cooked broccoli.
- Make it spicy by mixing in some crushed red pepper flakes.
- Season with teriyaki sauce: For a sweet and savory Japanese-style dish, season with teriyaki sauce.
- If the bag becomes clogged with air before the broccoli is cooked, simply cut it open and reseal it with the vacuum sealer.
- If the bag floats, place something heavy on top of it or drape a wet towel over it.
- Use high-quality olive oil for the broccoli for the best results. If you prefer, you can use butter instead.
- To ensure even cooking, arrange the broccoli in the vacuum sealed bag in a single layer as much as possible.
Frequently Asked Questions
When sous vide cooking broccoli, I usually cut it into florets, place them in a single layer in a sous vide bag, and cook it at 183°F to 185°F (83.9°C to 85°C) for 30 to 60 minutes, or until tender.
Sous vide cooking is an excellent way for vegetarians and vegans to ensure that their plant-based meals are as delicious and nutritious as possible, with perfect tender-crisp textures and all of your favorite vegetables’ naturally vivid colors and flavors.
Ingredients should be seasoned and vacuum-packed. Label the pouches and place them in the freezer for up to six weeks. Cook at the required time and temperature in your sous vide machine, either defrosted or straight from frozen, adding 60 minutes if cooking straight from frozen. If desired, sear as usual.
Root vegetables (beets, carrots, potatoes, etc.), crunchy artichokes, asparagus, green beans, broccoli, cauliflower, eggplants, brussels sprouts, fennel, onions, and leeks are ideal for sous vide cooking.