{"id":1956,"date":"2011-06-10T19:22:59","date_gmt":"2011-06-10T19:22:59","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=1956"},"modified":"2011-06-10T19:22:59","modified_gmt":"2011-06-10T19:22:59","slug":"fenchel-mit-edelpilzkase","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/06\/10\/fenchel-mit-edelpilzkase\/","title":{"rendered":"Fenchel mit Edelpilzk\u00e4se"},"content":{"rendered":"<p><strong>Zutaten<\/strong><br \/>\n125 g Blauschimmelk\u00e4se<br \/>\n30 g gehackte Haseln\u00fcsse<br \/>\nschwarzer Pfeffer, frisch gemahlen<br \/>\n4 mittelgro\u00dfe Fenchelknollen<br \/>\nSaft von 1\/2 Zitrone<\/p>\n<p><strong>Zubereitung<\/strong><br \/>\nDen K\u00e4se mit einer Gabel zerdr\u00fccken, mit Haseln\u00fcssen vermischen und mit Pfeffer w\u00fcrzen.<br \/>\nVon den Fenchelknollen die Stiele und die Wurzelteller abschneiden, dabei das Fenchelgr\u00fcn beiseite legen. Die harten Au\u00dfenbl\u00e4tter entfernen. Die Knollen unter flie\u00dfendem Wasser waschen, abtrocknen und halbieren. Die H\u00e4lften mit dem Zitronensaft bestreichen. Das Fenchelgr\u00fcn fein hacken und unter die K\u00e4secreme r\u00fchren. Die Creme auf die Schnittfl\u00e4chen der Knollen streichen. Die Fenchelh\u00e4lften wieder zusammensetzen. Jede Knolle in ein St\u00fcck leicht ge\u00f6lte Alufolie einschlagen. Die Knollen etwa 10 Minuten grillen, dabei mehrmals wenden. <\/p>\n","protected":false},"excerpt":{"rendered":"<p>Zutaten 125 g Blauschimmelk\u00e4se 30 g gehackte Haseln\u00fcsse schwarzer Pfeffer, frisch gemahlen 4 mittelgro\u00dfe Fenchelknollen Saft von 1\/2 Zitrone Zubereitung Den K\u00e4se mit einer Gabel zerdr\u00fccken, mit Haseln\u00fcssen vermischen und mit Pfeffer w\u00fcrzen. Von den Fenchelknollen die Stiele und die Wurzelteller abschneiden, dabei das Fenchelgr\u00fcn beiseite legen. Die harten Au\u00dfenbl\u00e4tter entfernen. Die Knollen unter flie\u00dfendem &hellip; <\/p>\n<p><a class=\"more-link btn\" href=\"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/06\/10\/fenchel-mit-edelpilzkase\/\">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":"","_crdt_document":"","jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_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}},"categories":[18,33],"tags":[143],"class_list":["post-1956","post","type-post","status-publish","format-standard","hentry","category-gemuse","category-grill","tag-fenchel","item-wrap"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.3 - 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August 2014","format":false,"excerpt":"Zutaten 1 Patisson von ca. 800 g gr\u00fcn oder wei\u00df (auch Jerusalemartischocke genannt) ca. 400 g Krevetten Fenchel-Knollen Gemischte Blattsalate (Eichblatt, Roquette, Frisee usw.) Schwarze Oliven Kalt gepresstes Oliven\u00f6l Balsamico-Essig Zitronensaft Koriandergr\u00fcn Salz und Pfeffer Zubereitung Den ganzen Patisson im Wasser weich kochen (ca. 30 Minuten). Abk\u00fchlen lassen und einen\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":"","width":0,"height":0},"classes":[]},{"id":377,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/10\/panierte-fenchelscheiben-mit-avgolemono-sauce\/","url_meta":{"origin":1956,"position":1},"title":"Panierte Fenchelscheiben mit Avgolemono-Sauce","author":"Steffen","date":"10. 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