Yummy Lummy Sous Vide Brassica Vegetables
Regular readers will know I’m partial to Brassica vegetables, especially Brussels sprouts and broccolini.
Fellow Canberra food blogger, Michele Walton, sent me an abstract from a paper extolling the virtues of cooking Brassica vegetables by sous vide.
Michele is a noted local nutritionist and food and travel blogger whose special area of expertise and knowledge being Indian cuisine. I highly recommend you check out Michele’s blogs.
Because I only had the abstract and didn’t have access to the full paper, I had to have a guess at the temperature and duration of cooking. From the abstract, it seems the basis for the conclusion of the paper is that sous vide temperatures are unlikely to destroy heat-labile nutrients including some vitamins.
This is a Yummy Lummy original recipe.
