{"id":647,"date":"2016-02-05T08:27:27","date_gmt":"2016-02-05T06:27:27","guid":{"rendered":"http:\/\/comeconmigo.net\/2016\/02\/05\/una-crema-de-verduras-para-empezar-el-fin-de-semana-crema-de-apionabo-y-calabaza-con-frutos-secos-al-parmesano\/"},"modified":"2020-02-04T15:33:17","modified_gmt":"2020-02-04T14:33:17","slug":"crema-de-apionabo-y-calabaza-con-frutos-secos-al-parmesano","status":"publish","type":"post","link":"https:\/\/comeconmigo.net\/fr\/crema-de-apionabo-y-calabaza-con-frutos-secos-al-parmesano\/","title":{"rendered":"VELOUT\u00c9 DE CELERI RAVE &#038; POTIRON, FRUITS SECS AU GRANA PADANO"},"content":{"rendered":"<p>[vc_row][vc_column][vc_column_text]<em>Cette recette a \u00e9t\u00e9 publi\u00e9e originellement sur Come Conmigo le 05\/02\/2016.<\/em>[\/vc_column_text][vc_separator style=\u00a0\u00bbdashed\u00a0\u00bb][vc_column_text]Un velout\u00e9 super cr\u00e9meux et r\u00e9confortant, accompagn\u00e9 de petits trucs comme je les aime pour garnir les soupes d\u2019hiver.<\/p>\n<p>Quelques fruits secs, un peu de fromage r\u00e2p\u00e9 et le tour est jou\u00e9.<\/p>\n<p>Terriblement bon\u2026 et tellement simple\u00a0![\/vc_column_text][vc_single_image image=\u00a0\u00bb25964&Prime; img_size=\u00a0\u00bb400&#215;600&Prime; alignment=\u00a0\u00bbcenter\u00a0\u00bb][\/vc_column][\/vc_row][vc_row][vc_column][vc_text_separator title=\u00a0\u00bbAujourd&rsquo;hui&#8230;\u00a0\u00bb color=\u00a0\u00bbblack\u00a0\u00bb]\n\t\t\t<section class=\"image-edge\">\n\t\t\t    <div class=\"col-md-6 col-sm-4 p0 col-md-push-6 col-sm-push-8\">\n\t\t\t        <img width=\"331\" height=\"400\" src=\"https:\/\/comeconmigo.net\/wp-content\/uploads\/2016\/02\/ob_0049d3_crema-de-apionabo-y-calabaza-con-fruto-1.jpg\" class=\"mb-xs-24\" alt=\"\" loading=\"lazy\" srcset=\"https:\/\/comeconmigo.net\/wp-content\/uploads\/2016\/02\/ob_0049d3_crema-de-apionabo-y-calabaza-con-fruto-1.jpg 331w, https:\/\/comeconmigo.net\/wp-content\/uploads\/2016\/02\/ob_0049d3_crema-de-apionabo-y-calabaza-con-fruto-1-248x300.jpg 248w\" sizes=\"(max-width: 331px) 100vw, 331px\" \/>\n\t\t\t    <\/div>\n\t\t\t    <div class=\"container\">\n\t\t\t        <div class=\"col-md-5 col-md-pull-0 col-sm-7 col-sm-pull-4 v-align-transform\">\n\t\t\t            [vc_column_text]<\/p>\n<h3>VELOUT\u00c9 DE CELERI RAVE &amp; POTIRON, FRUITS SECS AU GRANA PADANO<\/h3>\n<p>[\/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&Prime; css=\u00a0\u00bb.vc_custom_1502280835828{background-color: #fff0dd !important;}\u00a0\u00bb][vc_column_text]<\/p>\n<h3 style=\"text-align: center;\">Pour 4\/5 personnes<\/h3>\n<p style=\"text-align: center;\"><em><u>Pour le velout\u00e9<\/u><\/em><\/p>\n<p style=\"text-align: center;\">600g de c\u00e9leri rave \u00e9pluch\u00e9 et d\u00e9coup\u00e9 en gros d\u00e9s<\/p>\n<p style=\"text-align: center;\">600g de potiron \u00e9pluch\u00e9 et d\u00e9coup\u00e9 en gros d\u00e9s<\/p>\n<p style=\"text-align: center;\">1cc* d\u2019huile d\u2019olive<\/p>\n<p style=\"text-align: center;\">1cc* de bouillon de l\u00e9gumes en poudre<\/p>\n<p style=\"text-align: center;\">2CS** cr\u00e8me liquide 4% \u00a0ou d\u2019eau ou de bouillon (facultatif, c\u2019est pour ajuster la texture)<\/p>\n<p style=\"text-align: center;\">Sel, poivre<\/p>\n<p style=\"text-align: center;\"><em><u>Pour les fruits secs au parmesan<\/u><\/em><\/p>\n<p style=\"text-align: center;\">8 amandes crues avec peau<\/p>\n<p style=\"text-align: center;\">8 noisettes crues avec peau<\/p>\n<p style=\"text-align: center;\">1CS** de raisins secs<\/p>\n<p style=\"text-align: center;\">1CS** de grana padano<\/p>\n<p style=\"text-align: center;\">Poivre noir<\/p>\n<p>[\/vc_column_text][\/vc_column][vc_column width=\u00a0\u00bb3\/4&Prime; 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<p style=\"text-align: center;\"><em><u>Pour le velout\u00e9<\/u><\/em><\/p>\n<p style=\"text-align: center;\">Chauffer l\u2019huile d\u2019olive et dorer les cubes de c\u00e9leri rave quelques minutes jusqu\u2019\u00e0 ce qu\u2019ils colorent l\u00e9g\u00e8rement. Rajouter le potiron et laisser dorer encore 2 minutes. Verser le bouillon v\u00e9g\u00e9tal et rajouter 600ml d\u2019eau filtr\u00e9e.<\/p>\n<p style=\"text-align: center;\">Cuire \u00e0 feu moyen pendant environ 30 minutes jusqu\u2019\u00e0 ce que les l\u00e9gumes soient bien tendres.<\/p>\n<p style=\"text-align: center;\">Mixer et ajuster la texture avec la cr\u00e8me liquide ou du bouillon, saler et poivrer. R\u00e9server au chaud.<\/p>\n<p style=\"text-align: center;\"><em><u>Pour les fruits secs<\/u><\/em><\/p>\n<p style=\"text-align: center;\">Torr\u00e9fier les amandes et les noisettes dans une po\u00eale, environ 5 minutes en surveillant et en m\u00e9langeant r\u00e9guli\u00e8rement.<\/p>\n<p style=\"text-align: center;\">Les hacher grossi\u00e8rement et les remettre dans la po\u00eale, r\u00e9chauffer l\u00e9g\u00e8rement, \u00f4ter du feu et rajouter sans attendre le grana padano r\u00e2p\u00e9. Poivrer et bien m\u00e9langer. Rajouter les raisins secs, m\u00e9langer et r\u00e9server.<\/p>\n<p style=\"text-align: center;\"><em><u>Pour servir<\/u><\/em><\/p>\n<p style=\"text-align: center;\">Servir le velout\u00e9 bien chaud et le d\u00e9corer avec les fruits secs au grana padano, un peu de poivre noir et un filet d\u2019huile d\u2019olive.<\/p>\n<p>[\/vc_column_text][vc_column_text]<\/p>\n<p style=\"text-align: center;\"><i>Bon profit!<\/i><\/p>\n<p><em>Quelques petits details qui comptent\u2026<\/em><\/p>\n<p>* cc: cuill\u00e8re \u00e0 caf\u00e9<\/p>\n<p>** CS: Cuill\u00e8re \u00e0 Soupe[\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column][vc_single_image image=\u00a0\u00bb11028&Prime; alignment=\u00a0\u00bbcenter\u00a0\u00bb][vc_column_text]<\/p>\n<h3>Encore un petit creux<\/h3>\n<p>[\/vc_column_text][vc_basic_grid post_type=\u00a0\u00bbpost\u00a0\u00bb max_items=\u00a0\u00bb6&Prime; element_width=\u00a0\u00bb2&Prime; gap=\u00a0\u00bb0&Prime; orderby=\u00a0\u00bbrand\u00a0\u00bb item=\u00a0\u00bbbasicGrid_VerticalFlip\u00a0\u00bb grid_id=\u00a0\u00bbvc_gid:1580826563592-e391d88c-ad66-7&Prime; taxonomies=\u00a0\u00bb317&Prime;][\/vc_column][\/vc_row]<\/p>","protected":false},"excerpt":{"rendered":"<p>Un velout\u00e9 super cr\u00e9meux et r\u00e9confortant, accompagn\u00e9 de petits trucs comme je les aime pour garnir les soupes d\u2019hiver.<br \/>\nQuelques fruits secs, un peu de fromage r\u00e2p\u00e9 et le tour est jou\u00e9.<\/p>\n","protected":false},"author":2,"featured_media":8633,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[235,392,393,1,317],"tags":[],"jetpack_featured_media_url":"https:\/\/comeconmigo.net\/wp-content\/uploads\/2017\/03\/ob_d04d63_crema-de-apionabo-y-calabaza-con-fruto.jpg","_links":{"self":[{"href":"https:\/\/comeconmigo.net\/fr\/wp-json\/wp\/v2\/posts\/647"}],"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=647"}],"version-history":[{"count":0,"href":"https:\/\/comeconmigo.net\/fr\/wp-json\/wp\/v2\/posts\/647\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/comeconmigo.net\/fr\/wp-json\/wp\/v2\/media\/8633"}],"wp:attachment":[{"href":"https:\/\/comeconmigo.net\/fr\/wp-json\/wp\/v2\/media?parent=647"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/comeconmigo.net\/fr\/wp-json\/wp\/v2\/categories?post=647"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/comeconmigo.net\/fr\/wp-json\/wp\/v2\/tags?post=647"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}