Fall into Sous Vide

By Marilyn Kitzes

Falling leaves, darker evenings, and fall temperatures offer the best excuse to experiment with new recipes and enjoy food with friends. From root vegetables to apples to cranberries to cruciferous veggies like Brussels sprouts and cauliflower, welcome the autumn solstice with produce that packs a healthy punch. Of course, a fall-inspired dessert is always a must-do on our list.

Brussels Sprouts and Duck Breast Salad

Raw shaved Brussels sprouts and sous vide duck breast are simply heavenly when paired with butternut squash and candied pecans. Here, before the sous vide bath, the duck breast is lightly scored to allow some fat to render during the cooking. Afterward, the breasts are seared in a pan to add a crunchy texture. The accompanying butternut squash also finds its optimum flavor through a 40-minute sous vide bath, and the simple honey-Dijon cranberry vinaigrette makes every component of the dish sing.

Rainbow Root Vegetable Gratin

Hello, root vegetables! This recipe is a cornucopia of autumn’s headlining underground plants. Parsnips, rutabaga, beets, potatoes, carrots, and turnips are all cut into round slices and placed in separate bags with a cream-and-cheese mixture for two hours. After cooking, they’re layered in a casserole dish with extra cheese (why not?) and cooked until golden brown. You just can’t go wrong with this one.

Purple Cauliflower Steak

The vegetarians in your life will thank you for this beautiful dish, which is a great substitute for a meaty main. Cooked sous vide for at least three hours and then grilled, this process allows the vegetable’s texture and purple hue to really shine. Topped with an arugula pesto—which finds its success through a three-hour sous vide compression—and a luscious cherry tomato and red wine vinaigrette, this combination is an autumnal winner.

Caramel Apple Preserves

Happiness will find its way onto your fall table with this apple preserve recipe. The real magic of this dish is the caramel mixture, which is created by combining caramel chunks—made with sugar, heavy cream, and butter—with the apples, which are cooked sous vide for six hours. This can be served hot or cold, or sealed and stored for enjoying at a future date.