Wednesday, 14 September 2016

Sous-vide Miso Glazed Courgette

Cooking vegetables sous-vide doesn't quite have the same impact as cooking meat in it, but it does lead to delightfully flavoured vegetables cooked to perfection with minimal effort or monitoring.


  • 500g courgette (about 3 normal supermarket sized ones), sliced into long slices about 3/4 cm thick
  • 1 tsp garlic powder
  • 1 tsp miso paste
  • 2 tsp soy sauce


  1. Pre-heat the water bath to 83 degrees Celsius.
  2. Place the courgettes into a plastic zip-lock bag.
  3. Mix the garlic powder, miso paste and soy sauce into a smooth paste in a small bowl.
  4. Pour the mixture into the plastic bag and work it into the courgettes using your hands on the outside.
  5. Space the courgette slices evenly in the bag and then use the water submersion method to squeeze out the air before sealing the top just above the water line.
  6. Place in the sous-vide cooker for 40 to 60 minutes.
  7. When you're ready to serve, remove from the water bath and pour the liquid in the bag into a small sauce pan.
  8. Simmer the liquid for a couple of minutes while you plate up the slices of courgette.
  9. Use a brush to cover the slices with the cooking liquid once it has reduced down.

Serves 2.

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