cooking · Dinner · Gluten-Free

Sous Vide Fall Spiced Roots

Working with my Sous Vide Supreme Demi machine, I wanted to play with more root vegetables for fall. It makes wonderful carrots I might add, and this is a fun way to add in lesser loved roots, such as Parsnips and Turnips. If you are looking for a more unusual recipe for Thanksgiving, this is a fun one to consider.


Sous Vide Fall Spiced Roots


  • 8 ounces carrots
  • 8 ounces parsnips
  • 4 ounces turnips
  • 1 Tbsp raw honey
  • 2 Tbsp mild oil, such as sunflower or safflower
  • 1 tsp ground cinnamon
  • ½ tsp ground ginger
  • ¼ tsp fine sea salt
  • ¼ tsp ground black pepper
  • Pinch ground nutmeg


Fill your sous vide machine to the minimum fill line with water, making sure the perforated grill bottom is in place, with the pouch rack on top. and set for 185°.

Peel the root vegetables, cut the carrots and parsnips into bite size coins, chop the turnips into bite size pieces.

While water is heating, mix seasonings in a gallon size pouch, then add root vegetables, gently stir to coat everything. If your pouch is the zip top style, press out air as directed. If using a standard pouch, roll over a few times carefully to push out air, then seal bag with vac sealer, using the seal only (do not vacuum seal it). Place in pouch rack, making sure the water covers the food in the bag.

Cook for 1 hour, or until the vegetables feel tender through the bag. Remove from water bath, wipe off bag and cut open. Pour into a serving dish, stirring well. Season to taste, if needed, with salt.

Serves 4 to 6 as a side dish.

FTC Disclosure: We were provided with a Sous Vide Supreme Demi machine to develop recipes in.

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