{"id":101,"date":"2012-11-07T13:29:00","date_gmt":"2012-11-07T12:29:00","guid":{"rendered":"http:\/\/comeconmigo.net\/2012\/11\/07\/un-poco-de-color-para-alegrar-la-cena-crema-de-espinacas-guisantes-y-regaliz\/"},"modified":"2020-02-27T12:00:59","modified_gmt":"2020-02-27T11:00:59","slug":"un-poco-de-color-para-alegrar-la-cena-crema-de-espinacas-guisantes-y-regaliz","status":"publish","type":"post","link":"https:\/\/comeconmigo.net\/fr\/un-poco-de-color-para-alegrar-la-cena-crema-de-espinacas-guisantes-y-regaliz\/","title":{"rendered":"VELOUT\u00c9 \u00c9PINARDS, PETITS POIS & R\u00c9GLISSE"},"content":{"rendered":"

[vc_row][vc_column][vc_column_text]Cette recette a \u00e9t\u00e9 publi\u00e9e originellement sur Come Conmigo le 07\/11\/2012.<\/em>[\/vc_column_text][vc_separator style=\u00a0\u00bbdashed\u00a0\u00bb][vc_column_text]Un d\u00e9licieux velout\u00e9 d\u2019\u00e9pinards et de petits pois o\u00f9 la touche d\u2019originalit\u00e9 vient de la r\u00e9glisse qui parfume l\u2019ensemble. Quand \u00e0 la couleur, elle ne laissera personne indiff\u00e9rent\u00a0!<\/p>\n

Et vous, aimez-vous la r\u00e9glisse\u00a0? Sous quelle forme\u00a0?[\/vc_column_text][vc_single_image image=\u00a0\u00bb26568″ img_size=\u00a0\u00bb400X600″ alignment=\u00a0\u00bbcenter\u00a0\u00bb][\/vc_column][\/vc_row][vc_row][vc_column][vc_text_separator title=\u00a0\u00bbAujourd’hui…\u00a0\u00bb color=\u00a0\u00bbblack\u00a0\u00bb]\n\t\t\t

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VELOUT\u00c9 \u00c9PINARDS, PETITS POIS & R\u00c9GLISSE*<\/h3>\n

[\/vc_column_text]\n\t\t\t <\/div>\n\t\t\t <\/div>\n\t\t\t<\/section>\n\t\t[\/vc_column][\/vc_row][vc_row][vc_column width=\u00a0\u00bb1\/4″ css=\u00a0\u00bb.vc_custom_1502280835828{background-color: #fff0dd !important;}\u00a0\u00bb][vc_column_text]<\/p>\n

Pour 4 personnes<\/h3>\n

1cc** d\u2019huile d\u2019olive<\/p>\n

30g d\u2019\u00e9chalote pel\u00e9e et finement \u00e9minc\u00e9e<\/p>\n

550g de petits pois (surgel\u00e9s \u00e0 la maison)<\/p>\n

290g d\u2019\u00e9pinards (frais, c\u2019est mieux pour la couleur)<\/p>\n

1cc* de r\u00e9glisse pour tisane (du b\u00e2ton d\u00e9coup\u00e9 en copeaux ou un petit bout de b\u00e2ton de r\u00e9glisse)<\/p>\n

Sel, poivre<\/p>\n

[\/vc_column_text][\/vc_column][vc_column width=\u00a0\u00bb3\/4″ css=\u00a0\u00bb.vc_custom_1502280820239{padding-top: 10px !important;padding-right: 10px !important;padding-bottom: 10px !important;padding-left: 10px !important;}\u00a0\u00bb][vc_column_text]<\/p>\n

Faire bouillir 600ml d\u2019eau filtr\u00e9e et y ajouter la r\u00e9glisse, laisser bouillir 2 minutes et stopper le feu. Couvrir et laisser infuser 10 minutes.<\/p>\n

Calentamos 600 ml de agua filtrada y cuando hierva, le a\u00f1adimos la regaliz, hervimos 2 minutos, paramos el fuego, tapamos y dejamos que se haga la infusi\u00f3n durante 10 minutos.<\/p>\n

Pendant ce temps, faire l\u00e9g\u00e8rement dorer l\u2019\u00e9chalote avec l\u2019huile d\u2019olive. Ajouter les petits pois et les \u00e9pinards, laisser tomber 2 minutes puis ajouter l\u2019infusion de r\u00e9glisse.<\/p>\n

Laisser cuire \u00e0 feu vif sans couvrir 7 minutes et mixer finement hors du feu.<\/p>\n

Si vous aimez les textures tr\u00e8s lisses, vous pouvez passer ce velout\u00e9 au chinois, chose que nous n\u2019avons pas faite.<\/p>\n

V\u00e9rfier l\u2019assaisonnement en sel et poivre et servir bien chaud.<\/p>\n

[\/vc_column_text][vc_column_text]<\/p>\n

Bon profit!<\/i><\/p>\n

Quelques petits details qui comptent\u2026<\/em><\/p>\n

*Recette l\u00e9g\u00e8rement adapt\u00e9e du livre\u00a0Cojean tout simplement<\/strong><\/a>.<\/p>\n

**cc: cuill\u00e8re \u00e0 caf\u00e9[\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column][vc_single_image image=\u00a0\u00bb11028″ alignment=\u00a0\u00bbcenter\u00a0\u00bb][vc_column_text]<\/p>\n

Encore un petit creux<\/h3>\n

[\/vc_column_text][vc_basic_grid post_type=\u00a0\u00bbpost\u00a0\u00bb max_items=\u00a0\u00bb6″ element_width=\u00a0\u00bb2″ gap=\u00a0\u00bb0″ orderby=\u00a0\u00bbrand\u00a0\u00bb item=\u00a0\u00bbbasicGrid_VerticalFlip\u00a0\u00bb grid_id=\u00a0\u00bbvc_gid:1582799628633-a47f4fe6-cc2f-9″ taxonomies=\u00a0\u00bb317″][\/vc_column][\/vc_row]<\/p>","protected":false},"excerpt":{"rendered":"

Un d\u00e9licieux velout\u00e9 d\u2019\u00e9pinards et de petits pois o\u00f9 la touche d\u2019originalit\u00e9 vient de la r\u00e9glisse qui parfume l\u2019ensemble. Quand \u00e0 la couleur, elle ne laissera personne indiff\u00e9rent !<\/p>\n","protected":false},"author":2,"featured_media":9199,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[261,1,267,317],"tags":[],"jetpack_featured_media_url":"https:\/\/comeconmigo.net\/wp-content\/uploads\/2017\/03\/Crema-de-guisantes-espinacas-y-regaliz-11-.jpg","_links":{"self":[{"href":"https:\/\/comeconmigo.net\/fr\/wp-json\/wp\/v2\/posts\/101"}],"collection":[{"href":"https:\/\/comeconmigo.net\/fr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/comeconmigo.net\/fr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/comeconmigo.net\/fr\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/comeconmigo.net\/fr\/wp-json\/wp\/v2\/comments?post=101"}],"version-history":[{"count":0,"href":"https:\/\/comeconmigo.net\/fr\/wp-json\/wp\/v2\/posts\/101\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/comeconmigo.net\/fr\/wp-json\/wp\/v2\/media\/9199"}],"wp:attachment":[{"href":"https:\/\/comeconmigo.net\/fr\/wp-json\/wp\/v2\/media?parent=101"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/comeconmigo.net\/fr\/wp-json\/wp\/v2\/categories?post=101"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/comeconmigo.net\/fr\/wp-json\/wp\/v2\/tags?post=101"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}