Recipe for brussels sprouts sous vide
It’s the season for Brussels sprouts, but Brussels sprouts can really divide opinions. Either you like them – or you definitely don’t.
And it’s probably because the Brussels sprouts haven’t been cooked correctly.
Brussels sprouts should neither be mushy, overcooked, nor – well – taste like “farts”.
How should Brussels sprouts be prepared?
Brussels sprouts should be cooked gently – and they definitely shouldn’t be left to soak in the cooking water afterward, as many of us have likely had them served “back in the day”.
Brussels sprouts in sous vide
The famous water bath is absolutely excellent for giving Brussels sprouts a perfectly cooked texture.
When Brussels sprouts are prepared sous vide, they not only get the perfect bite (the texture is simply unlike any other Brussels sprouts you’ve tasted before).
Sous vide preparation also preserves the cabbage’s flavor.
I add a knob of butter to the bag with the Brussels sprouts, as it gives a completely different and significantly more intense flavor than if the Brussels sprouts are “just” pan-fried in butter. Sous vide vegetables generally benefit from having butter or another fat added during cooking.
Boiled Brussels sprouts
If you absolutely want to boil Brussels sprouts, you should only blanch them – that is, don’t boil them for more than 3 minutes.
If you then toss the small heads in a good olive oil, sprinkle with a little freshly ground salt and pepper, and finish with a touch of lemon juice, then you are already much closer to a delightful “Brussels sprouts experience”!
Sous vide Brussels sprouts recipe
Ingredients
- 300 gram Brussel Sprouts
- 20 gram Butter
Instructions
- -
- Remove the outer leaves of the Brussels sprouts and optionally trim the ends of the stalks.
- Clean the heads for dirt and the like under cold running water.
- Dry them thoroughly.
- Put a dab of butter in the bag followed by your Brussels sprouts.
- Cook the Brussels sprouts in your water bath at 83 degrees Celsius (181 degrees Fahrenheit). I have tested several different timing options and found that 40 minutes is too little, but 60 minutes is just right.
- After the 60 minutes, take the Brussels sprouts out of the bag and serve immediately. If you want to make them a bit extra delicious, you can halve them and give them 30 seconds on a hot skillet, cut side down.
- Enjoy your meal.