Many who invest in sous vide kit at home are dreaming of sublimely tender meat or succulent fish. However, cooking vegetables sous vide often provides stunning and surprising results.
Try making artichokes barigoule, for instance, shown in our How to cook artichokes sous vide guide, for a traditional recipe given a modern twist. Notoriously difficult to get right, Brussels sprouts are also fantastic when given the sous vide treatment. Even the humble pumpkin, something that is usually associated with a good roasting, keeps its shape when cooked sous vide, avoiding a mushy and unappealing finish.