{"id":802,"date":"2011-11-26T16:08:55","date_gmt":"2011-11-26T15:08:55","guid":{"rendered":"http:\/\/www.amapbiodevant.fr\/blog\/?p=802"},"modified":"2023-04-12T21:33:00","modified_gmt":"2023-04-12T20:33:00","slug":"gratin-de-panais-et-de-pommes-de-terre","status":"publish","type":"post","link":"https:\/\/www.amapbiodevant.fr\/blog\/recettes\/gratin-de-panais-et-de-pommes-de-terre\/","title":{"rendered":"Gratin de panais et de pommes de terre"},"content":{"rendered":"<p><strong><span style=\"color: #ff9900;\">Gratin de panais et de pommes de terre<\/span><\/strong><\/p>\n<p><em>Pour 6 personnes<\/em><\/p>\n<ul>\n<li>700g de panais<\/li>\n<li>500 grammes de pommes de terre<\/li>\n<li>200 g de gruy\u00e8re r\u00e2p\u00e9<\/li>\n<li>2 gousses d&rsquo;ail<\/li>\n<li>sel, poivre<\/li>\n<li>200 ml de cr\u00e8me fraiche<\/li>\n<li>50 g de chapelure<\/li>\n<li>40 g de beurre<\/li>\n<\/ul>\n<p>Brosser les racines de panais, puis les laver en grande eau.Couper les panais en lamelles, et les faire cuire 10 minutes dans de l&rsquo;eau \u00e0 \u00e9bullition. Les panais doivent rester croquants. La cuisson continuera dans le four !<\/p>\n<p>\u00c9plucher les pommes de terre, les couper en rondelles et les faire cuire \u00e0 grande eau.<\/p>\n<p>Beurrer le fond de votre plat \u00e0 gratin et disposer des couches de pommes de terre et de panais.<\/p>\n<p>Saler, poivrer, ailer. Vous pouvez ajouter un peu de noix de muscade.<\/p>\n<p>Arroser de cr\u00e8me fra\u00eeche.<\/p>\n<p>Mettre la chapelure. Recouvrir de fromage r\u00e2p\u00e9 et des noix de beurre restantes.<br \/>\nFaire gratiner dans un four chaud !<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Gratin de panais et de pommes de terre Pour 6 personnes 700g de panais 500 grammes de pommes de terre 200 g de gruy\u00e8re r\u00e2p\u00e9 2 gousses d&rsquo;ail sel, poivre 200 ml de cr\u00e8me fraiche 50 g de chapelure 40 g de beurre Brosser les racines de panais, puis les&hellip;<\/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":[40],"class_list":["post-802","post","type-post","status-publish","format-standard","hentry","category-recettes","tag-panais","entry","clearfix","no-featured-image"],"_links":{"self":[{"href":"https:\/\/www.amapbiodevant.fr\/blog\/wp-json\/wp\/v2\/posts\/802","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=802"}],"version-history":[{"count":5,"href":"https:\/\/www.amapbiodevant.fr\/blog\/wp-json\/wp\/v2\/posts\/802\/revisions"}],"predecessor-version":[{"id":7508,"href":"https:\/\/www.amapbiodevant.fr\/blog\/wp-json\/wp\/v2\/posts\/802\/revisions\/7508"}],"wp:attachment":[{"href":"https:\/\/www.amapbiodevant.fr\/blog\/wp-json\/wp\/v2\/media?parent=802"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.amapbiodevant.fr\/blog\/wp-json\/wp\/v2\/categories?post=802"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.amapbiodevant.fr\/blog\/wp-json\/wp\/v2\/tags?post=802"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}