Sous Vide Sprouts, Miso Butter, Cashews


  • 16 Brussels sprouts
  • 1kg sprout tops, hard stalks removed
  • 2 bay leaves
  • 30g miso paste
  • 100g unsalted butter
  • 80g roasted cashew nuts, chopped
  • 1 tbsp chopped tarragon leaves


Preheat your water to 70⁰C

Begin by making the miso butter. Tip the miso paste into a bowl along with the butter and whisk together.

Prep the sprouts by chopping off the bottom and if large, cut in half so that they are all roughly the same size. Transfer the sprouts to a vacuum bag along with a couple of bay leaves and half of the miso butter.

Vacuum seal the pouch and pop into the water bath to sous vide for 45 minutes.

Place the sprout tops into a separate vacuum bag along with the remaining half of the miso butter. Seal and put into the water bath for the last 20 minutes of cooking.

To arrange the dish, take the cooked sprouts from the bath and combine in a bowl with the cashew nuts and tarragon leaves.

Image and recipe by Sous Vide Tools, UK