Sous Vide Broccoli
Sous vide broccoli is perfectly cooked in a water bath before being tossed in a garlic-infused olive oil and topped with crispy garlic.
Ingredients
- 2 broccoli crowns
- 2 tablespoons olive oil
- 3 garlic cloves
- salt and pepper to taste
Instructions
- Preheat sous vide water bath to 185f.
- Wash and prep broccoli, chop each broccoli crown into quarters. Discard the bottom third of the stem, and peel the remaining stem and slice into 1/2 - 3/4" rounds.
- Put the broccoli into a vacuum seal bag and seal.
- Once the water bath reaches temperature, place the broccoli in the water bath and cook for 35 minutes.
- Meanwhile, slice the garlic cloves into thin slices, then add 2 tablespoons olive oil and 3 garlic cloves to a cast-iron skillet over low heat.
- Heat the oil and garlic until the garlic darkens and becomes fragrant. Strain out the browned garlic and set aside.
- Remove the broccoli from the water bath and dump the contents of the sous vide bag into the preheated skillet.
- Toss the broccoli to coat and season with salt and pepper to taste. Top with browned garlic slices.
- Serve hot.
Notes
make ahead / leftovers
Sous vide broccoli is a great make-ahead recipe! Simply make an extra bag of broccoli, and once the broccoli is done in the sous vide, drop it into an ice bath for 10 or so minutes to cool it quickly before placing in the fridge for later use. To use, you can reheat for a few minutes in the sous vide, or pan fry with some olive oil and garlic, or even toss in olive oil and broil it in the oven on a cookie sheet for a few minutes. If you've got leftovers, store them in the fridge in an airtight container for 3-4 days. Reheat in the microwave, pan-fry, or broil until heated through.no vacuum sealer?
This recipe can still be made, no problem! Use the water displacement method to remove air from your bag. Run a couple inches of water in your sink. Add all of the broccoli to a freezer duty ziplock bag, then submerge the bulk of the bag into the water, keeping the sealing zipper out of the water. Once the weight of the water has pushed out the air, zip the bag closed.