{"id":2640,"date":"2011-08-10T18:29:26","date_gmt":"2011-08-10T18:29:26","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=2640"},"modified":"2011-08-10T18:30:20","modified_gmt":"2011-08-10T18:30:20","slug":"blumenkohlpogatschen","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/08\/10\/blumenkohlpogatschen\/","title":{"rendered":"Blumenkohlpogatschen"},"content":{"rendered":"

Zutaten<\/strong>
\n900 g Blumenkohl
\n2 Eier
\n40 g Fett
\n20 g Mehl
\n1 EL Zwiebeln ; geriebene
\n4 EL Milch
\n1 Bund Petersilie
\n250 g Mehl
\n100 g Semmelbr\u00f6sel
\nSalz
\n500 ml \u00d6l<\/p>\n

Zubereitung<\/strong>
\nDer Blumenkohl wird in Dampf oder wenig Wasser weichgekocht und auf einem Sieb abgetropft. In 20 g Fett wird die Zwiebel hellgelb gebraten. Aus 20 g Mehl, dem gebliebenen Fett, Milch und ein wenig Kochwasser vom Blumenkohl bereitet man eine dicke Bechamelso\u00dfe, r\u00fchrt den abgetropften, ausgedr\u00fcckten Blumenkohl. die gebr\u00e4unte Zwiebel, ein ganzes Ei und ein Eigelb unter. Man salzt und gibt feingeschnittene Petersilie dazu. Ist die Masse zu weich, wird sie auf kleiner Flamme unter st\u00e4ndigem R\u00fchren eingedickt. Mit bemehlten H\u00e4nden formt man kleine Kl\u00f6\u00dfchen daraus, dr\u00fcckt sie flach, w\u00e4lzt in geschlagenem Eiwei\u00df und Semmelbr\u00f6seln und br\u00e4t die Pogatschen in \u00d6l braun. Man serviert sie mit saurer Sahne, geriebenem K\u00e4se oder reicht K\u00e4se- oder Tomatenso\u00dfe dazu.<\/p>\n","protected":false},"excerpt":{"rendered":"

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 g Fett wird die Zwiebel … <\/p>\n

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":[],"class_list":["post-2640","post","type-post","status-publish","format-standard","hentry","category-gemuse","item-wrap"],"yoast_head":"\nBlumenkohlpogatschen<\/title>\n<meta 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August 2011","format":false,"excerpt":"Zutaten 150 g ger\u00e4uchertes Fleisch 150 g Schweinegehacktes 1500 g Blumenkohl; geputzter 100 g K\u00e4se; gerieben 200 ml saure Sahne 50 g Zwiebeln; gerieben Salz Pfeffer Paprika 1 Eigelb \u00d6l Dill 30 g Butter Zubereitung Der Blumenkohl wird in R\u00f6schen zerteilt und in leicht gesalzenem Wasser weichgekocht. Man l\u00e4\u00dft ihn\u2026","rel":"","context":"In "Gem\u00fcse & Obst"","block_context":{"text":"Gem\u00fcse & Obst","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/gemuse\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":1469,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/05\/07\/blumenkohlsuppe\/","url_meta":{"origin":2640,"position":3},"title":"Blumenkohlsuppe","author":"Steffen","date":"7. 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