Sous Vide Squash and Potato Delight
What Started it all:
Potato, Squash, olive oil, sous vide
Sous vide cooking is a fantastic way to cook vegetables, allowing for precise control over temperature and cooking time. In this recipe, we'll combine the natural sweetness of squash and potatoes with the richness of olive oil for a delicious and healthy vegetarian dish.
Ingredients
- 2 large potatoes, peeled and cut into 1-inch cubes
- 1 large squash (such as butternut or acorn), peeled, seeded, and cut into 1-inch cubes
- 1/4 cup olive oil
- Salt and pepper, to taste
- Water, for sous vide bath
Instructions
- Preheat the sous vide water bath to 180°F (82°C).
- In a large bowl, combine the potato and squash cubes.
- Drizzle the olive oil over the vegetables and toss to coat.
- Season with salt and pepper to taste.
- Place the vegetables in a sous vide bag or a heat-safe container that can be sealed.
- Seal the bag or container, making sure to remove as much air as possible.
- Place the bag or container in the preheated sous vide water bath and cook for 45-50 minutes, or until the vegetables are tender.
- Remove the bag or container from the water bath and let it cool slightly.
- Serve the vegetables warm, garnished with fresh herbs if desired.
This recipe showcases the versatility of sous vide cooking and the natural flavors of squash and potatoes. The result is a delicious and healthy side dish that's perfect for any occasion. Enjoy!