{"id":3633,"date":"2012-01-20T18:23:35","date_gmt":"2012-01-20T18:23:35","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/01\/20\/rosenkohlpuree-zuta\/"},"modified":"2012-01-20T19:37:48","modified_gmt":"2012-01-20T19:37:48","slug":"rosenkohlpuree-zuta","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/01\/20\/rosenkohlpuree-zuta\/","title":{"rendered":"Rosenkohlp\u00fcree"},"content":{"rendered":"

Zutaten<\/b><\/p>\n

500 g Rosenkohl
Salz
300 ml Schlagsahne
Salz, Pfeffer
frisch geriebene Muskatnu\u00df
2 EL geschlagene Sahne <\/p>\n

Zubereitung<\/b><\/p>\n

1. Den Rosenkohl putzen: Die \u00e4u\u00dferen Bl\u00e4tter entfernen und den Strunk kreuzweise einschneiden. Den Rosenkohl in 12 – 15 Minuten in Salzwasser garen, abschrecken und gut abtropfen lassen.
2. Die Schlagsahne aufkochen. Den Rosenkohl hineingeben, mit Salz, Pfeffer und Muskatnu\u00df w\u00fcrzen. Den Rosenkohl unter R\u00fchren in der Sahne weich kochen.
3. Den Rosenkohl im Topf in der Sahne mit dem Schneidstab nicht zu fein p\u00fcrieren. Die geschlagene Sahne vorsichtig unterheben. Das Rosenkohlp\u00fcree salzen. Mit zwei nassen E\u00dfl\u00f6ffeln Nocken aus dem P\u00fcree abstechen und z.B. zum Rehfilet servieren.<\/p>\n

This was posted on Google+…<\/a><\/div>\n","protected":false},"excerpt":{"rendered":"

Zutaten 500 g RosenkohlSalz300 ml SchlagsahneSalz, Pfefferfrisch geriebene Muskatnu\u00df2 EL geschlagene Sahne Zubereitung 1. Den Rosenkohl putzen: Die \u00e4u\u00dferen Bl\u00e4tter entfernen und den Strunk kreuzweise einschneiden. Den Rosenkohl in 12 – 15 Minuten in Salzwasser garen, abschrecken und gut abtropfen lassen.2. Die Schlagsahne aufkochen. Den Rosenkohl hineingeben, mit Salz, Pfeffer und Muskatnu\u00df w\u00fcrzen. Den Rosenkohl … <\/p>\n

Weiterlesen<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_crdt_document":"","_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},"jetpack_post_was_ever_published":false},"categories":[54,18],"tags":[174],"class_list":["post-3633","post","type-post","status-publish","format-standard","hentry","category-beilagen","category-gemuse","tag-rosenkohl","item-wrap"],"yoast_head":"\nRosenkohlp\u00fcree<\/title>\n<meta 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November 2012","format":false,"excerpt":"Zutaten 1 kg Rosenkohl 200 Gramm Maronen (gesch\u00e4lt gewogen) 2 Zwiebeln 1 Knoblauchzehe 0,2 Liter Sahne Butter Pfeffer & Salz Muskatnuss 80 Gramm Mittelalter Pecorino Zubereitung Rosenkohl richtig zuzubereiten ist ganz einfach: die Schnittstelle unten sauber schneiden, die \u00e4u\u00dferen Bl\u00e4tter abzupfen, danach den Strunk kreuzweise etwas einschneiden und die R\u00f6schen\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":4606,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/11\/16\/rosenkohlrahmsuppe\/","url_meta":{"origin":3633,"position":1},"title":"Rosenkohlrahmsuppe","author":"Steffen","date":"16. November 2012","format":false,"excerpt":"Zutaten 1 l Fleischbr\u00fche 1 Schalotte 30 g Butter 350 g Rosenkohl 200 ml Sahne 100 g Speck oder Rauchfleisch Salz, Pfeffer Zubereitung Die gew\u00fcrfelten Schalotten in Butter mit geputztem, gehackten Rosenkohl anschwitzen. Br\u00fche auff\u00fcllen, weichkochen. Sahne dazu geben, w\u00fcrzen. Eventuell etwas abbinden, mit dem Mixstab durchmixen. Mit angeschwitzten Speckw\u00fcrfeln\u2026","rel":"","context":"In "Suppe"","block_context":{"text":"Suppe","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/suppe\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":4608,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/11\/16\/rosenkohlsalat\/","url_meta":{"origin":3633,"position":2},"title":"Rosenkohlsalat","author":"Steffen","date":"16. November 2012","format":false,"excerpt":"Zutaten 500 g Rosenkohl 150 g Joghurt 50 g Haseln\u00fcsse 1 EL Ketchup 3 EL Mayonaise 1 EL S\u00fc\u00dfer Senf Kr\u00e4utersalz, Pfeffer, Muskatnuss Zubereitung Rosenkohl waschen, und in feine Scheiben schneiden. Haseln\u00fcsse hacken und leicht anr\u00f6sten. Alle Zutaten kr\u00e4ftig vermischen und abschmecken.","rel":"","context":"In "Salat"","block_context":{"text":"Salat","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/salat\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":576,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/15\/gerosteter-rosenkohl-mit-zitronen-und-speck\/","url_meta":{"origin":3633,"position":3},"title":"Ger\u00f6steter Rosenkohl mit Zitronen und Speck","author":"Steffen","date":"15. 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