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Fondue of potatoes and artichokes sous-vide

This recipe uses the sous-vide technique for cooking in a healthy way while preserving the nutritional content of the food almost completely, and retaining the pigmentation, producing dishes whose colour is unchanged after cooking with less oxidation.

1 hr 30 mins

Slow Juicer	Microwave
Food Processor	Breadmaker
High-Power Blender	Hand Blender