A particularly tender vegetable side dish, refined with different flavors, is the variation of sous vide cooked carrots, Brussels sprouts and wild broccoli. Basically, sous vide cooking works with all vegetables.
The advantage: the vegetables cannot be overcooked and the flavors are even intensified. As a result, aromatics and salt should be used very sparingly.
The peeled vegetables, such as carrots, Brussels sprouts and wild broccoli are cleaned and vacuum sealed with the respective aromas.
The broccoli was vacuum packed with oil, this provided resistance to external pressure while vacuuming and the tender vegetables remained intact.
The olive oil previously . . .