Sous Vide Butter Poached Root Vegetables Recipe

Using sous vide to butter poach root vegetables is an easy process that makes creating side dishes a breeze! Just toss some chopped vegetables into a sous vide bag with some butter, thyme, and cumin, then give them a quick cook at 183°F (83.9°C). Top them off with some coarse sea salt, lemon and oregano and you're all set!

Sous vide root vegetables 4

If you want to glaze the sous vide root vegetables, you can quickly saute them in a pan after they have been sous vided. The addition of some honey or sugar helps the glazing process.

You can use any root vegetables you want, though I usually turn to carrots, parsnips and turnips, especially when they are in season and fresh from the farm.

Note: You can learn more about vegetables from my How to Sous Vide Vegetable article or view all my sous vide vegetable articles.

If you like this recipe you can get more than 85 other inspiring recipes to get you on your way to sous vide success. It's all in my best selling book Modernist Cooking Made Easy: Sous Vide - Get Your Copy Today!

New to This?

If you would like more information about the techniques, ingredients, and equipment used in this recipe, you can check out the following.

Sous Vide Butter Poached Root Vegetables Recipe

  • Published: March 22, 2019
  • By Jason Logsdon
  • Cooks: 183°F (83.9°C) for 45 to 60 Minutes
  • Serves: 4

Ingredients for Sous Vide Butter Poached Root Vegetables

Sous vide root vegetables 6
  • For the Root Vegetables

  • 3 cups coarsely chopped root vegetables, I prefer carrots, parsnips, and turnips
  • 2 tablespoons butter
  • 2 sprigs fresh thyme
  • 1/2 teaspoon ground cumin
  • To Assemble

  • 1 lemon
  • Fresh oregano leaves
  • Coarse sea salt

Enjoying sous vide cooking? My free Sous Vide Quick Start course will help you get the most out of sous vide. You can start consistently creating amazing food with sous vide today!

Enjoying sous vide cooking? My sous vide ruler will help you determine how long to cook various pieces of meat. It's free if you sign up for my newsletter and will make your cooking go much more smoothly!

Cooking Instructions for Sous Vide Butter Poached Root Vegetables

For the Root Vegetables

Preheat the water bath to 183°F (83.9°C).

Combine all ingredients into a sous vide bag, trying to keep the thickness of the bag less than 1" (25mm) for even cooking, then seal. Place the bag in the water bath and cook for 45 to 60 minutes, until tender.

For more information on the cooking times you can read my detailed article which addresses why is there a range in sous vide cooking times.

To Assemble

Take the sous vide bag out of the water and remove the root vegetables from the bag and place on a plate. Zest the lemon on top then add the oregano leaves. Sprinkle with the sea salt then serve.

Sous vide root vegetables 5

Nutritional Information for Sous Vide Butter Poached Root Vegetables

  • Calories: 186
  • Fat: 1g
  • Protein: 4g
  • Carbohydrate: 44g
  • Fiber: 12g
  • Sugar: 17g
  • Cholesterol: 0mg

Want Great Sous Vide Recipes?

Sous vide book cover large

Healthy Sous Vide is the latest cookbook from Jason Logsdon, the best selling author of 10 sous vide and modernist cookbooks, and it shares many of his favorite recipes developed over the years so you can eat nutritious, flavor-packed meals that taste amazing. If you are a looking for a way to boost the flavor of your healthy meals, this book will help you create amazing food that your friends and family will love!

Like this?
Have questions or comments about it?
Let me know in the article comments below or on Facebook!
Help me improve my content, let me know what you thought of this recipe! Just click on a star below to rate it.
Average Recipe Rating (click star to rate)
Thanks, your rating has been saved! Please let me know any additional thoughts in the comments!

Related Amazing Food Made Easy Articles

All tags for this article: Sous Vide, Sous Vide Carrot , Sous Vide Parsnip, Sous Vide Turnip, Sous Vide Vegetable , Sous Vide Fruit and Vegetables

Jason logsdon headshot This article is by me, Jason Logsdon. I'm an adventurous home cook and professional blogger who loves to try new things, especially when it comes to cooking. I've explored everything from sous vide and whipping siphons to pressure cookers and blow torches; created foams, gels and spheres; made barrel aged cocktails and brewed beer. I have also written 10 cookbooks on modernist cooking and sous vide and I run the website.
Affiliate Disclaimer: Some links on this site might be affiliate links that if used to purchased products I might receive money. I like money but I will not endorse something I don't believe in. Please feel free to directly go to any products I link to and bypass the referral link if you feel uncomfortable with me receiving funds.
placeholder image

Cookie Consent

This website uses cookies or similar technologies, to enhance your browsing experience and provide personalized recommendations. By continuing to use our website, you agree to our Privacy Policy