Reheating Sous Vide Vegetables

Lou_34544

I'm aware of reheating sous vide items in the sous vide circulator, but was wondering if anyone used sous vide to par cook vegetables, and brought them up to temp (or finished them for service) in a pan or oven. Is this successful, or does it overcook the veggies? Does reheating quickly in a hot pan or oven fully warm the vegetable through?

For example, I'd love to be able to sous vide carrots, cool 'em down, and quickly caramelize them in a hot pan a few minutes before dinner....especially considering I have one waterbath and would like to use that for the protein. Would also love to do it with squash and other veggies.

Any input, experiences, or tips greatly appreciated!

Afonso_Tito_de_Morais_164825

I don't usually sous-vide vegetables for the same reason, I use the pot & stove method and usually want this for proteins only. That being said, I've par-cooked carrots in the microwave, stored them and finished in a blasting hot pan with butter to help them caramelize a bit, like you seem to want to do, so I reckon sous-viding them, storing and caramelizing in a pan for service would suffice. Just be sure not to cook them too much sous-vide, otherwise by the time you take them out of the pan you'll end up with a carrot purée.