Sous Vide Broccoli

A white bowl filled with broccoli topped with grated cheese and lemon slices, placed on a red cloth with a fork and a plate with lemon wedges nearby.

Sous vide broccoli is my secret kitchen trick for achieving perfectly crisp-tender florets. You know how broccoli can turn sad and mushy if you blink at it the wrong way? Not here. Cooking broccoli sous vide keeps it bright and full of life. Add butter, a squeeze of lemon, and a sprinkle of parmesan, and suddenly this side dish becomes the one everyone’s reaching for.

Course Side Dish

Cuisine American

Diet Gluten Free

Prep Time 5

Cook Time 45

Total Time 50

Servings

Calories 103kcal

Author Wendy Polisi

Ingredients

16 ounces broccoli cut into florets
½ teaspoon sea salt
¼ teaspoon freshly ground black pepper
2 lemons divided
3 tablespoons butter cubed
¼ cup shredded parmesan

Instructions

Preheat your sous vide water bath to 185 °F.
Place the broccoli in a sous vide bag. Add the salt and pepper and shake to coat. Slice one of the lemons and arrange it in the bag around the broccoli. Add the butter cubes.
Seal the bag. Cook in the prepared water bath for 45 minutes.
Transfer the contents of the bag to a bowl, discarding the lemons.
Cut the remaining lemon into wedges.
Sprinkle the broccoli with the parmesan cheese, and serve with lemon wedges.

Nutrition