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	<title>Vegetables &#8211; Sous Vide Cooking</title>
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		<title>Pumpkin, feta cheese, and cilantro salad</title>
		<link>https://www.sous-vide.cooking/pumpkin-feta-cheese-and-cilantro-salad/</link>
		
		<dc:creator><![CDATA[Eider Bereziartua]]></dc:creator>
		<pubDate>Thu, 28 Mar 2024 09:35:55 +0000</pubDate>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Vegetables]]></category>
		<category><![CDATA[Enrique Fleischmann]]></category>
		<category><![CDATA[feta cheese]]></category>
		<category><![CDATA[pumpkin]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[salad]]></category>
		<category><![CDATA[sous vide]]></category>
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					<description><![CDATA[Ingredients: 1 butternut squash 1 feta cheese 20g of cilantro 100g of virgin olive oil 30g of sherry vinegar 10g of honey Preparation: Peel the squash [&#8230;]]]></description>
		
		
		
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		<title>Leek with burrata and pesto</title>
		<link>https://www.sous-vide.cooking/leek-with-burrata-and-pesto/</link>
		
		<dc:creator><![CDATA[Eider Bereziartua]]></dc:creator>
		<pubDate>Thu, 21 Mar 2024 09:54:38 +0000</pubDate>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Vegetables]]></category>
		<category><![CDATA[leek]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[sous vide]]></category>
		<category><![CDATA[sous-vide cooking]]></category>
		<guid isPermaLink="false">https://www.sous-vide.cooking/?p=24229</guid>

					<description><![CDATA[Ingredients: 6 leeks (white part only) 1 burrata Pesto to taste 40g of chopped hazelnuts Extra virgin olive oil Salt Preparation: Start by cleaning the leeks, [&#8230;]]]></description>
		
		
		
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		<title>Italian focaccia with garlic and rosemary infused oil</title>
		<link>https://www.sous-vide.cooking/focaccia-italiana-con-aceite-infusionado-de-ajo-y-romero/</link>
		
		<dc:creator><![CDATA[Eider Bereziartua]]></dc:creator>
		<pubDate>Thu, 20 Apr 2023 09:25:40 +0000</pubDate>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Vegetables]]></category>
		<guid isPermaLink="false">https://www.sous-vide.cooking/?p=23846</guid>

					<description><![CDATA[Ingredients: For the garlic and rosemary infused oil: 70 g mild olive oil 20 g fresh garlic 5 g chilli powder 15 g thyme 25 g [&#8230;]]]></description>
		
		
		
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		<title>Spiced sous-vide aubergine</title>
		<link>https://www.sous-vide.cooking/spiced-sous-vide-aubergine/</link>
		
		<dc:creator><![CDATA[Eider Bereziartua]]></dc:creator>
		<pubDate>Thu, 16 Jun 2022 09:37:37 +0000</pubDate>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Vegetables]]></category>
		<guid isPermaLink="false">https://www.sous-vide.cooking/?p=22943</guid>

					<description><![CDATA[Ingredients: 1 aubergine 30 g tajín condiment 50 g fresh cream 3 g of cumin 2 g of ginger 1 g of oregano 5 g of [&#8230;]]]></description>
		
		
		
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		<title>Potato and txuleta grease millefeuille</title>
		<link>https://www.sous-vide.cooking/potato-and-txuleta-grease-millefeuille/</link>
		
		<dc:creator><![CDATA[Eider Bereziartua]]></dc:creator>
		<pubDate>Wed, 13 Apr 2022 09:45:56 +0000</pubDate>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Vegetables]]></category>
		<category><![CDATA[millefeuille]]></category>
		<category><![CDATA[receta]]></category>
		<category><![CDATA[recipe]]></category>
		<guid isPermaLink="false">https://www.sous-vide.cooking/?p=22705</guid>

					<description><![CDATA[Ingredients: 800 g of potatoes 200 g of melted txuleta grease 10 g of salt 4 g of pepper Preparation: To prepare this recipe of millefeuille, [&#8230;]]]></description>
		
		
		
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		<title>Marinated salad</title>
		<link>https://www.sous-vide.cooking/marinated-salad/</link>
		
		<dc:creator><![CDATA[Eider Bereziartua]]></dc:creator>
		<pubDate>Thu, 24 Mar 2022 10:02:35 +0000</pubDate>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Vegetables]]></category>
		<category><![CDATA[marinated salad]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[salad]]></category>
		<category><![CDATA[sous vide]]></category>
		<guid isPermaLink="false">https://www.sous-vide.cooking/?p=22653</guid>

					<description><![CDATA[Ingredients: 400 g of potato 200 g of carrot 20 g of sweet sherry 10&#160;g of sherry vinegar Lemon peel 50 g of spring onion 100 [&#8230;]]]></description>
		
		
		
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		<title>Tomato salad with roasted tomato essence</title>
		<link>https://www.sous-vide.cooking/tomato-salad-with-roasted-tomato-essence/</link>
		
		<dc:creator><![CDATA[Eider Bereziartua]]></dc:creator>
		<pubDate>Thu, 17 Mar 2022 09:52:24 +0000</pubDate>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Vegetables]]></category>
		<guid isPermaLink="false">https://www.sous-vide.cooking/?p=22642</guid>

					<description><![CDATA[Ingredients: 6 plum tomatoes 500 ml of water 50 gr of virgin olive oil 1 salad tomato Herbs and sprouts 2 Basque chilli peppers 10&#160;g of [&#8230;]]]></description>
		
		
		
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		<title>Brussels sprouts with vinaigrette</title>
		<link>https://www.sous-vide.cooking/brussels-sprouts-with-vinaigrette/</link>
		
		<dc:creator><![CDATA[Eider Bereziartua]]></dc:creator>
		<pubDate>Thu, 10 Mar 2022 10:02:18 +0000</pubDate>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Vegetables]]></category>
		<category><![CDATA[brussels sprouts]]></category>
		<category><![CDATA[receta]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[sous-vide cooking]]></category>
		<category><![CDATA[vinaigrette]]></category>
		<guid isPermaLink="false">https://www.sous-vide.cooking/?p=22628</guid>

					<description><![CDATA[Ingredients: 300 g of Brussels sprouts 30&#160;g of virgin olive oil Juice of a lime 50 g of mirin (sweet sake) 10 g of sugar 10 [&#8230;]]]></description>
		
		
		
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		<title>Cardoon sous-vide with cream of scallions and Iberian ham</title>
		<link>https://www.sous-vide.cooking/cardoon-sous-vide-with-cream-of-scallions-and-iberian-ham/</link>
		
		<dc:creator><![CDATA[Eider Bereziartua]]></dc:creator>
		<pubDate>Thu, 03 Mar 2022 09:50:10 +0000</pubDate>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Vegetables]]></category>
		<category><![CDATA[cardoon]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[sous vide]]></category>
		<guid isPermaLink="false">https://www.sous-vide.cooking/?p=22615</guid>

					<description><![CDATA[Ingredients: 400 g of cardoon thistles 2 spring onions (scallions) 50 g of butter 200 g of cream 100 g of Iberian ham 2 g of [&#8230;]]]></description>
		
		
		
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		<title>Glazed sous-vide garlic</title>
		<link>https://www.sous-vide.cooking/glazed-sous-vide-garlic/</link>
		
		<dc:creator><![CDATA[Eider Bereziartua]]></dc:creator>
		<pubDate>Thu, 17 Feb 2022 09:55:21 +0000</pubDate>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Vegetables]]></category>
		<category><![CDATA[receta]]></category>
		<guid isPermaLink="false">https://www.sous-vide.cooking/?p=22584</guid>

					<description><![CDATA[Ingredients: 20 peeled garlics 300&#160;g of olive oil 5 g of grain pepper Fresh thyme Preparation: To start preparing this recipe of glazed garlic, we add [&#8230;]]]></description>
		
		
		
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