Multi Cooker

Sous Vide Broccoli

  • Side Dish



Ditch the mushy steamed veggies in favor of these perfectly cooked sous vide broccoli spears. They’re savory, garlicky and pack just the right amount of pliant crunch.

  • Servings 2
  • Preparation
  • Cooking

Ingredients

  • 1 small broccoli head, florets sliced into bite size pieces
  • 2 garlic cloves, minced
  • 1 tablespoon olive oil
  • Salt and pepper
  • Lemon wedges, to serve with

Directions

  • Put the broccoli, olive oil and garlic in an airtight storage bag or vacuum seal pack. Season with salt and pepper and take as much air out as possible (or use a vacuum bag sealer). Seal the bag.
  • Place the bag in the inner pot of the multi-cooker and add water until you reach the MAX line.
  • Choose the Sous Vide menu setting at 180°F for 40 minutes. Press start.
  • When the cooking is done, take the broccoli and garlic out of the bag and serve with lemon wedges.

NOT THE STEAMED BROCCOLI WE GREW UP EATING

We weren’t raised by Michelin starred chefs. And starting with childhood dinners, broccoli was a side dish that seemed like an exercise in tolerating something healthy so we could be excused from the table. But we were missing out! Broccoli can be glorious. As long as it retains a bit of texture, it’s the perfect blank slate to introduce a bit of flavor to. We’re using a simple mix of garlic, olive oil and salt and pepper for a side dish that pops. And just like with perfect carrots, we’ve got a method for preparing broccoli at home that comes out just shy of crisp (and super garlicky) every dang time.

HOW TO MAKE RESTAURANT QUALITY BROCCOLI AT HOME

We use the sous vide setting on the Tiger Multi-Cooker – and let heated water not only do the cooking, but infuse the broccoli spears with the flavors of the other simple ingredients. And since there’s no pan roasting or stir frying involved, it’s largely a hands-off process. When the timer sounds off, remove the bag from the machine and revel in broccoli like it’s meant to be enjoyed.

SOUS VIDE TIPS AND VARIATIONS

  • Keep the broccoli at a steady temperature the entire time. Nothing special you need to do here, actually! Once you set the temperature to 180°F, the multicooker will keep the water temperature steady. But cranking the heat up in hopes that the broccoli might cook faster may leave you with mushy broccoli spears instead. No bueno.
  • Remove as much air as possible from the vacuum pack or food storage bag before sealing. This keeps the garlic, olive oil and salt and pepper in contact with the broccoli – so it can work its magic and permeate the spears as they cook. We use a vacuum bag sealer, but heavy duty, sealable freezer bags work as well. 
  • Use the right water. Avoid placing cold water in the multi-cooker as that may add on some cooking time and may lead to an uncooked dish. Room temperature water would be best.
  • Use butter instead of olive oil. We love olive oil’s grassy freshness and heart healthy fats. But butter would definitely make the whole dish a little more indulgent.
  • Make it spicy. Dried chili flakes are a great option for a little added heat. Korean gochugaru would introduce a bit of smoky spice to the mix.

Products used in this recipe

Electric Multi-Cooker COL-A40U

The compact cooker for daily use. A 2.6 qt (2.5 L) multi-cooker that allows you to make great-tasting dishes w […]

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