{"id":2638,"date":"2011-08-10T12:36:52","date_gmt":"2011-08-10T12:36:52","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=2638"},"modified":"2011-08-10T12:36:52","modified_gmt":"2011-08-10T12:36:52","slug":"blumenkohlkroketten","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/08\/10\/blumenkohlkroketten\/","title":{"rendered":"Blumenkohlkroketten"},"content":{"rendered":"<p><strong>Zutaten<\/strong><br \/>\n500 g Blumenkohl<br \/>\n250 g Pilze<br \/>\n50 g Butter<br \/>\n1 Semmel<br \/>\n2 Eigelb<br \/>\n3 EL Semmelbr\u00f6sel<\/p>\n<p><strong>Zubereitung<\/strong><br \/>\nDer Blumenkohl wird in Salzwasser gekocht und durch ein Sieb passiert. Die kleingeschnittenen Pilze werden in Butter ged\u00fcnstet. Man passiert die in Milch eingeweichte Semmel und vermischt sie mit 2 Eigelb und 3 L\u00f6ffel ger\u00f6steten Semmelbr\u00f6seln. Diese Masse wird mit dem Blumenkohl und den Pilzen gut vermischt und Kroketten daraus geformt. Sie werden in Ei und Semmelbr\u00f6sel gewalzt und in Fett gebraten.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Zutaten 500 g Blumenkohl 250 g Pilze 50 g Butter 1 Semmel 2 Eigelb 3 EL Semmelbr\u00f6sel Zubereitung Der Blumenkohl wird in Salzwasser gekocht und durch ein Sieb passiert. Die kleingeschnittenen Pilze werden in Butter ged\u00fcnstet. Man passiert die in Milch eingeweichte Semmel und vermischt sie mit 2 Eigelb und 3 L\u00f6ffel ger\u00f6steten Semmelbr\u00f6seln. Diese &hellip; <\/p>\n<p><a class=\"more-link btn\" href=\"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/08\/10\/blumenkohlkroketten\/\">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],"tags":[4],"class_list":["post-2638","post","type-post","status-publish","format-standard","hentry","category-gemuse","tag-blumenkohl","item-wrap"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Blumenkohlkroketten<\/title>\n<meta name=\"description\" content=\"- Blumenkohlkroketten\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/08\/10\/blumenkohlkroketten\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Blumenkohlkroketten\" \/>\n<meta property=\"og:description\" content=\"- Blumenkohlkroketten\" \/>\n<meta property=\"og:url\" content=\"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/08\/10\/blumenkohlkroketten\/\" \/>\n<meta property=\"og:site_name\" content=\"Steffen&#039;s Haushaltsblog\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/steffen.thomas1\" \/>\n<meta property=\"article:author\" content=\"https:\/\/www.facebook.com\/steffen.thomas1\" \/>\n<meta property=\"article:published_time\" content=\"2011-08-10T12:36:52+00:00\" \/>\n<meta name=\"author\" content=\"Steffen\" \/>\n<meta name=\"twitter:label1\" content=\"Verfasst von\" \/>\n\t<meta name=\"twitter:data1\" content=\"Steffen\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/08\\\/10\\\/blumenkohlkroketten\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/08\\\/10\\\/blumenkohlkroketten\\\/\"},\"author\":{\"name\":\"Steffen\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"headline\":\"Blumenkohlkroketten\",\"datePublished\":\"2011-08-10T12:36:52+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/08\\\/10\\\/blumenkohlkroketten\\\/\"},\"wordCount\":79,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"keywords\":[\"Blumenkohl\"],\"articleSection\":[\"Gem\u00fcse &amp; 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August 2011","format":false,"excerpt":"Zutaten 900 g Blumenkohl 2 Eier 40 g Fett 20 g Mehl 1 EL Zwiebeln ; geriebene 4 EL Milch 1 Bund Petersilie 250 g Mehl 100 g Semmelbr\u00f6sel Salz 500 ml \u00d6l Zubereitung Der Blumenkohl wird in Dampf oder wenig Wasser weichgekocht und auf einem Sieb abgetropft. In 20\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":1421,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/05\/04\/gebackener-blumenkohl\/","url_meta":{"origin":2638,"position":1},"title":"Gebackener Blumenkohl","author":"Steffen","date":"4. Mai 2011","format":false,"excerpt":"Einen ged\u00e4mpften Blumenkohl in eine gefettete, feuerfeste Form legen. Teig aus 30 g Mehl (Type W 630), Eigelb, Milch und Salz bereiten. Eiwei\u00df unterziehen, Teig, der geschmeidig sein mu\u00df, \u00fcber den Blumenkohl geben und in der R\u00f6hre \u00fcberbacken. Die Kruste mit Sahnafl\u00f6ckchen, geriebenem K\u00e4se oder Semmelbr\u00f6seln verfeinern.","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":4928,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2013\/01\/22\/salat-von-fruhlingsgemuse-mit-spinat-frischkase-nocken\/","url_meta":{"origin":2638,"position":2},"title":"Salat von Fr\u00fchlingsgem\u00fcse mit Spinat-Frischk\u00e4se-Nocken","author":"Steffen","date":"22. Januar 2013","format":false,"excerpt":"Zutaten 2 kleine junge M\u00f6hren 1\/2 Kohlrabi 1\/2 Brokkoli 1\/2 Blumenkohl 10 Zuckerschoten 1\/2 Bund Fr\u00fchlingszwiebeln 2 Zweige Estragon 2 Zweige Petersilie 2 Zweige Kerbel 150 g Spinat 50 g Ricotta 1 Eigelb etwas Semmelbr\u00f6sel 100 g Naturjoghurt 1\/2 Bund Schnittlauch 2 Radieschen Salz, Pfeffer Muskat Oliven\u00f6l, Butter Zubereitung Die\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":572,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/15\/warmer-brosel-karfiol-mit-wiesenkrautern\/","url_meta":{"origin":2638,"position":3},"title":"Warmer Br\u00f6sel-Karfiol mit Wiesenkr\u00e4utern","author":"Steffen","date":"15. 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