Cooking root vegetables
There is very little variation when sous vide cooking vegetables. Cellulose which is what gives vegetables their structure does not break down until it reaches 85C so as a rule most sous vide vegetable cookery must occur above this temperature. I find that some vegetables that can be eaten raw respond well to 65C.
Green vegetables do not cook well sous vide and should be cooked and refreshed in boiling salted water.
Baby organic carrots packed with olive oil and flake salt cooked at 85C for 30 minutes.
Carrots precooked ready to toss in a pan with butter and a pinch of flake salt for a function.
Organic golden baby beetroots scraped with a turning knife and thoroughly washed, packed with a pinch of flake salt and olive oil. Cooked at 85C for two hours.
The finished baby carrots and golden beetroots, glazed in a little olive oil and seasoning.
Kipfler potato, peeled, washed and cooked whole with a knob of butter and a pinch of flake salt at 85C for two hours. Then sliced and kept in order, finished with sour cream and a chive.
Onions, shallots, scallions and radishes all fit in to the edible raw, good cooked and even better pickled category. I like mine flash pickled, a dash of Japanese vinegar, a pinch of sugar and flake salt then vacuum packed firmly and cooked at 65C for thirty minutes.
Baby tunips with a dash of olive oil and a pinch of flake salt, cooked at 65C for thirty minutes.