{"id":5947,"date":"2017-11-23T11:33:52","date_gmt":"2017-11-23T10:33:52","guid":{"rendered":"http:\/\/www.amapbiodevant.fr\/blog\/?p=5947"},"modified":"2023-04-12T22:51:16","modified_gmt":"2023-04-12T21:51:16","slug":"puree-de-rutabaga-aux-pommes","status":"publish","type":"post","link":"https:\/\/www.amapbiodevant.fr\/blog\/recettes\/puree-de-rutabaga-aux-pommes\/","title":{"rendered":"Pur\u00e9e de rutabaga aux pommes"},"content":{"rendered":"

Ingr\u00e9dients<\/p>\n

1 rutabaga pel\u00e9 et coup\u00e9 en cubes<\/p>\n

2 pommes pel\u00e9es, le coeur enlev\u00e9, et hach\u00e9es<\/p>\n

1 gros oignon, hach\u00e9<\/p>\n

30 ml (2 c. \u00e0 soupe) de beurre<\/p>\n

15 ml (1 c. \u00e0 soupe) de miel liquide<\/p>\n

2 ml (1\/2 c. \u00e0 th\u00e9) de sel<\/p>\n

1 ml (1\/4 c. \u00e0 th\u00e9) de poivre<\/p>\n

Pr\u00e9paration<\/p>\n

    \n
  1. Dans une grande casserole d’eau bouillante sal\u00e9e, cuire le rutabaga pendant 20 minutes ou jusqu’\u00e0 ce qu’il soit tendre. \u00c9goutter en r\u00e9servant 180 ml (3\/4 de tasse) du liquide de cuisson.<\/li>\n
  2. Remettre le rutabaga et le liquide de cuisson r\u00e9serv\u00e9 dans la casserole. Ajouter les pommes et l’oignon. Couvrir et laisser mijoter \u00e0 feu moyen, en brassant de temps \u00e0 autre, pendant environ 20 minutes ou jusqu’\u00e0 ce que le liquide se soit presque enti\u00e8rement \u00e9vapor\u00e9.<\/li>\n
  3. Au robot culinaire ou au m\u00e9langeur, mettre la pr\u00e9paration au rutabaga en pur\u00e9e, en plusieurs fois au besoin. Remettre la pur\u00e9e dans la casserole. Ajouter le beurre, le miel, le sel et le poivre et m\u00e9langer.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"

    Ingr\u00e9dients 1 rutabaga pel\u00e9 et coup\u00e9 en cubes 2 pommes pel\u00e9es, le coeur enlev\u00e9, et hach\u00e9es 1 gros oignon, hach\u00e9 30 ml (2 c. \u00e0 soupe) de beurre 15 ml (1 c. \u00e0 soupe) de miel liquide 2 ml (1\/2 c. \u00e0 th\u00e9) de sel 1 ml (1\/4 c. \u00e0…<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"categories":[25],"tags":[],"class_list":["post-5947","post","type-post","status-publish","format-standard","hentry","category-recettes","entry","clearfix","no-featured-image"],"_links":{"self":[{"href":"https:\/\/www.amapbiodevant.fr\/blog\/wp-json\/wp\/v2\/posts\/5947","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.amapbiodevant.fr\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.amapbiodevant.fr\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.amapbiodevant.fr\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.amapbiodevant.fr\/blog\/wp-json\/wp\/v2\/comments?post=5947"}],"version-history":[{"count":2,"href":"https:\/\/www.amapbiodevant.fr\/blog\/wp-json\/wp\/v2\/posts\/5947\/revisions"}],"predecessor-version":[{"id":7583,"href":"https:\/\/www.amapbiodevant.fr\/blog\/wp-json\/wp\/v2\/posts\/5947\/revisions\/7583"}],"wp:attachment":[{"href":"https:\/\/www.amapbiodevant.fr\/blog\/wp-json\/wp\/v2\/media?parent=5947"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.amapbiodevant.fr\/blog\/wp-json\/wp\/v2\/categories?post=5947"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.amapbiodevant.fr\/blog\/wp-json\/wp\/v2\/tags?post=5947"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}