{"id":1504,"date":"2011-05-08T20:05:40","date_gmt":"2011-05-08T20:05:40","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=1504"},"modified":"2012-03-07T14:47:29","modified_gmt":"2012-03-07T14:47:29","slug":"schwarzwurzelsuppe-2","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/05\/08\/schwarzwurzelsuppe-2\/","title":{"rendered":"Schwarzwurzelsuppe"},"content":{"rendered":"<p>125 g geb\u00fcrstete und gewaschene Schwarzwurzeln schaben und sofort, damit sie nicht die Farbe verlieren, in Essig- oder Zitronenwasser legen. In kleine St\u00fccke schneiden, in Salzwasser abkochen, auf ein Sieb geben und abtropfen lassen. Aus 20 g Sonja und 30 g Mehl (Type W 630 eine helle Schwitze bereiten, mit Milch glattr\u00fchren mit dem Wurzelwasser und etwas Br\u00fche oder Wasser auff\u00fcllen und durchkochen. Die Schwarzwurzeln dazugeben und mit Koriander oder Muskat abschmecken.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>125 g geb\u00fcrstete und gewaschene Schwarzwurzeln schaben und sofort, damit sie nicht die Farbe verlieren, in Essig- oder Zitronenwasser legen. In kleine St\u00fccke schneiden, in Salzwasser abkochen, auf ein Sieb geben und abtropfen lassen. Aus 20 g Sonja und 30 g Mehl (Type W 630 eine helle Schwitze bereiten, mit Milch glattr\u00fchren mit dem Wurzelwasser &hellip; <\/p>\n<p><a class=\"more-link btn\" href=\"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/05\/08\/schwarzwurzelsuppe-2\/\">Weiterlesen<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"jetpack_post_was_ever_published":false},"categories":[12],"tags":[225],"class_list":["post-1504","post","type-post","status-publish","format-standard","hentry","category-suppe","tag-schwarzwurzel","item-wrap"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.0 - 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Februar 2024","format":false,"excerpt":"Hier noch ein paar Informationen zur Schwarzwurzel, erstellt von der google KI gemini: Schwarzwurzeln - Wissenswertes auf einen Blick Herkunft und Saison: Die Schwarzwurzel stammt urspr\u00fcnglich aus S\u00fcdeuropa. Sie ist eine winterharte, mehrj\u00e4hrige Pflanze. Die Saison f\u00fcr Schwarzwurzeln geht von Oktober bis April. Geschmack und N\u00e4hrstoffe: Schwarzwurzeln haben einen leicht\u2026","rel":"","context":"In &quot;Gem\u00fcse &amp; Obst&quot;","block_context":{"text":"Gem\u00fcse &amp; Obst","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/gemuse\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/wissen.science-and-fun.de\/kochen\/files\/2011\/04\/Firefly-Macro-shot-of-a-Black-salsify-soup-59607-150x150.jpg?resize=350%2C200&ssl=1","width":350,"height":200},"classes":[]},{"id":6314,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2019\/03\/17\/zander-auf-der-haut-gebraten-mit-schwarzwurzelbandnudeln\/","url_meta":{"origin":1504,"position":1},"title":"Zander auf der Haut gebraten mit Schwarzwurzelbandnudeln","author":"Steffen","date":"17. M\u00e4rz 2019","format":false,"excerpt":"Zander auf der Haut gebraten mit Schwarzwurzelbandnudeln 1 El Zitronensaft400 g Schwarzwurzeln60 g ger\u00e4ucherter Speck2 Schalotten1 El Butter1 Tl Mehl100 ml Wei\u00dfwein250 ml Fischfond150 g Creme double1\/2 Bund glatte Petersilie2 Zanderfilets mit Haut \u00e0 200 getwas Salz (Pfeffer)1 El Sonnenblumen\u00f6l FischSchwarzwurzel, Zander","rel":"","context":"In &quot;Fisch&quot;","block_context":{"text":"Fisch","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/hauptgerichte\/fisch\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":5179,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2013\/02\/26\/shrimps-gajaks\/","url_meta":{"origin":1504,"position":2},"title":"Shrimps-Gajaks","author":"Steffen","date":"26. Februar 2013","format":false,"excerpt":"Zutaten 100 g Schweineschnitzel 30 g Wasserkastanien (Dose) 200 g Shrimps (Garnelenfleisch) 150 g Lauchzwiebeln 30 g Ingwerwurzel, frische 1 Br\u00f6tchen vom Vortag 1 Eiwei\u00df 1 EL Sesam\u00f6l 1 EL Reiswein 1 EL Speisest\u00e4rke, geh\u00e4ufter Salz \u00d6l zum Ausbacken schwarzer Pfeffer, grob gemahlen Zubereitung 1. Schnitzel und Wasserkastanien klein w\u00fcrfeln,\u2026","rel":"","context":"In &quot;Fisch&quot;","block_context":{"text":"Fisch","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/fisch-2\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":980,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/25\/schweinefleisch-sus-sauer\/","url_meta":{"origin":1504,"position":3},"title":"Schweinefleisch s\u00fc\u00df-sauer","author":"Steffen","date":"25. 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