{"id":768,"date":"2015-03-09T11:09:24","date_gmt":"2015-03-09T10:09:24","guid":{"rendered":"http:\/\/comeconmigo.net\/2015\/03\/09\/falsa-alarma-la-primavera-no-ha-llegado-crema-de-brecol-e-hinojo\/"},"modified":"2019-03-26T15:19:05","modified_gmt":"2019-03-26T14:19:05","slug":"falsa-alarma-la-primavera-no-ha-llegado-crema-de-brecol-e-hinojo","status":"publish","type":"post","link":"https:\/\/comeconmigo.net\/fr\/falsa-alarma-la-primavera-no-ha-llegado-crema-de-brecol-e-hinojo\/","title":{"rendered":"VELOUT\u00c9 DE BROCOLI & FENOUIL"},"content":{"rendered":"

[vc_row][vc_column][vc_column_text]Cette recette a \u00e9t\u00e9 publi\u00e9e originellement sur Come Conmigo le 09\/03\/2015.<\/em>[\/vc_column_text][vc_separator style=\u00a0\u00bbdashed\u00a0\u00bb][vc_column_text]Voil\u00e0 un velout\u00e9 fait pour ne rien jeter car dans ses ingr\u00e9dients principaux il y a les feuilles ext\u00e9rieures du fenouil et les troncs des brocolis!<\/p>\n

Une fois mix\u00e9, cela fait un velout\u00e9 au bon petit go\u00fbt anis\u00e9.<\/p>\n

Et vous, que faites-vous avec ces parties moins nobles?<\/p>\n

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VELOUT\u00c9 DE BROCOLI & FENOUIL<\/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

600g de brocolis (j\u2019ai utilis\u00e9 des troncs congel\u00e9s issus de plusieurs brocolis dont nous avions mang\u00e9 les fleurettes)<\/p>\n

380g de fenouil (j\u2019ai utilis\u00e9 des feuilles ext\u00e9rieures de 3 fenouils dont nous avions mang\u00e9 les coeurs)<\/p>\n

La partie tendre d\u2019un petit fenouil<\/p>\n

1 belle \u00e9chalote ou un oignon nouveau<\/p>\n

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

1cc* de sucre roux<\/p>\n

1cc* de gingembre frais r\u00e2p\u00e9<\/p>\n

\u00bd cc* de graines de cumin<\/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 750ml d\u2019eau filtr\u00e9e avec une pinc\u00e9e de sel. D\u00e8s que \u00e7a bout, y ajouter brocolis et fenouil coup\u00e9s en petits morceaux. D\u00e8s que tout est bien tendre, mixer finement et ajuster en sel et poivre. R\u00e9server.<\/p>\n

A l\u2019aide d\u2019une mandoline ou d\u2019un couteau bien aiguis\u00e9, d\u00e9couper en tr\u00e8s fines lamelles le c\u0153ur de fenouil tendre.<\/p>\n

Faire chauffer l\u2019huile d\u2019olive dans une grande po\u00eale, ajouter le gingembre r\u00e2p\u00e9 et le laisser dorer 30 secondes en remuant, ajouter l\u2019\u00e9chalote \u00e9pluch\u00e9e et cisel\u00e9e et au bout de 30 secondes, rajouter le sucre roux. Ajouter les fines tranches de fenouil et saler l\u00e9g\u00e8rement. Faire caram\u00e9liser le fenouil sans trop le cuire, il doit rester al dente.<\/p>\n

Servir le velout\u00e9 bien chaud d\u00e9cor\u00e9 du fenouil caram\u00e9lis\u00e9.<\/p>\n

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

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

Quelques petits details qui comptent\u2026<\/em><\/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:1553609185535-4c85ae03-3f0a-10″ taxonomies=\u00a0\u00bb317″][\/vc_column][\/vc_row]<\/p>","protected":false},"excerpt":{"rendered":"

Un velout\u00e9 fait pour ne rien jeter!<\/p>\n","protected":false},"author":2,"featured_media":8782,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[238,1,270,317],"tags":[],"jetpack_featured_media_url":"https:\/\/comeconmigo.net\/wp-content\/uploads\/2017\/03\/ob_82a6b0_crema-de-brecol-e-hinojo-8.jpg","_links":{"self":[{"href":"https:\/\/comeconmigo.net\/fr\/wp-json\/wp\/v2\/posts\/768"}],"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=768"}],"version-history":[{"count":0,"href":"https:\/\/comeconmigo.net\/fr\/wp-json\/wp\/v2\/posts\/768\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/comeconmigo.net\/fr\/wp-json\/wp\/v2\/media\/8782"}],"wp:attachment":[{"href":"https:\/\/comeconmigo.net\/fr\/wp-json\/wp\/v2\/media?parent=768"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/comeconmigo.net\/fr\/wp-json\/wp\/v2\/categories?post=768"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/comeconmigo.net\/fr\/wp-json\/wp\/v2\/tags?post=768"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}