{"id":4671,"date":"2012-11-28T19:07:15","date_gmt":"2012-11-28T19:07:15","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=4671"},"modified":"2012-11-28T19:07:15","modified_gmt":"2012-11-28T19:07:15","slug":"pochierte-gans","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/11\/28\/pochierte-gans\/","title":{"rendered":"Pochierte Gans"},"content":{"rendered":"

Zutaten<\/strong>
\nF\u00fcr die Br\u00fche<\/em>
\n8-10 Liter, Wasser abh\u00e4ngig von der Gr\u00f6\u00dfe des Topfes
\n150 ml Dunkle Sojasauce
\n300 ml S\u00fc\u00dfer Reiswein (Mirin)
\n10 Nelken
\n4 Zweige Rosmarin
\n1 Ganzen Orange; Schale
\n3 Zimtstangen
\n800 Gramm Brauner Zucker
\nSalz zum Abschmecken
\nF\u00fcr die Sauce<\/em>
\n250 Gramm in Malzessig eingelegte Zwiebeln, fein gehackt
\n1 kleine Rote Chilischote ohne Kerne, fein gehackt
\n1 kleines St\u00fcck Ingwer, fein gehackt
\n1 Bund Schnittlauch als Garnitur, in 2 cm lange St\u00fccke geschnitten<\/p>\n

Zubereitung<\/strong>
\nWasser und die \u00fcbrigen Zutaten f\u00fcr die Br\u00fche in einen groen Topf geben, dabei sicherstellen, dass genug Fl\u00b4\u00fcssigkeit vorhanden ist, um die Gans zu bedecken. Langsam zum Kochen bringen. Gans roh in die
\nfast noch kochende Br\u00fche legen. Herd ausstellen und die Gans 1,5 bis 2 Stunden in der langsam abk\u00fchlenden Fl\u00fcssigkeit gar werden lassen, je nach Gr\u00f6\u00dfe. Die Gans herausnehmen, wenn der Topf gerade noch warm
\nist und die Gans sich noch fest anf\u00fchlt. F\u00fcr die Sauce die gehackten eingelegten Zwiebeln, die Chilischote und den Ingwer zusammengeben. Ein wenig Malzessig aus dem Glas mit den eingelegten Zwiebeln hinzuf\u00fcgen und gut verr\u00fchren. Gans d\u00fcnn aufschneiden, mit der Sauce anrichten und mit Schnittlauch garnieren.<\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten F\u00fcr die Br\u00fche 8-10 Liter, Wasser abh\u00e4ngig von der Gr\u00f6\u00dfe des Topfes 150 ml Dunkle Sojasauce 300 ml S\u00fc\u00dfer Reiswein (Mirin) 10 Nelken 4 Zweige Rosmarin 1 Ganzen Orange; Schale 3 Zimtstangen 800 Gramm Brauner Zucker Salz zum Abschmecken F\u00fcr die Sauce 250 Gramm in Malzessig eingelegte Zwiebeln, fein gehackt 1 kleine Rote Chilischote … <\/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":[43,6],"tags":[207],"class_list":["post-4671","post","type-post","status-publish","format-standard","hentry","category-geflugel","category-hauptgerichte","tag-gans","item-wrap"],"yoast_head":"\nPochierte Gans<\/title>\n<meta name=\"description\" content=\"- Pochierte Gans\" \/>\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\/2012\/11\/28\/pochierte-gans\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Pochierte Gans\" \/>\n<meta property=\"og:description\" content=\"- Pochierte Gans\" \/>\n<meta property=\"og:url\" content=\"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/11\/28\/pochierte-gans\/\" \/>\n<meta property=\"og:site_name\" content=\"Steffen'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=\"2012-11-28T19:07:15+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\t<meta name=\"twitter:label2\" content=\"Gesch\u00e4tzte Lesezeit\" \/>\n\t<meta name=\"twitter:data2\" content=\"1\u00a0Minute\" \/>\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\\\/2012\\\/11\\\/28\\\/pochierte-gans\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/11\\\/28\\\/pochierte-gans\\\/\"},\"author\":{\"name\":\"Steffen\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"headline\":\"Pochierte Gans\",\"datePublished\":\"2012-11-28T19:07:15+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/11\\\/28\\\/pochierte-gans\\\/\"},\"wordCount\":198,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"keywords\":[\"Gans\"],\"articleSection\":[\"Gefl\u00fcgel\",\"Hauptgerichte\"],\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/11\\\/28\\\/pochierte-gans\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/11\\\/28\\\/pochierte-gans\\\/\",\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/11\\\/28\\\/pochierte-gans\\\/\",\"name\":\"Pochierte Gans\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#website\"},\"datePublished\":\"2012-11-28T19:07:15+00:00\",\"description\":\"- Pochierte Gans\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/11\\\/28\\\/pochierte-gans\\\/#breadcrumb\"},\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/11\\\/28\\\/pochierte-gans\\\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/11\\\/28\\\/pochierte-gans\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Pochierte Gans\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#website\",\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/\",\"name\":\"Steffen's Haushaltsblog\",\"description\":\"Kunst trifft Essen - Viele Bilder sind KI Kreationen und keine realen Abbildungen. - t.me\\\/ki_kunst \",\"publisher\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"de\"},{\"@type\":[\"Person\",\"Organization\"],\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\",\"name\":\"Steffen\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"de\",\"@id\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/6ff13dd29c0d1b8a17460ca74a1e0eee159c14d00728cf5e1a7ee30f8ffdf195?s=96&d=mm&r=g\",\"url\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/6ff13dd29c0d1b8a17460ca74a1e0eee159c14d00728cf5e1a7ee30f8ffdf195?s=96&d=mm&r=g\",\"contentUrl\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/6ff13dd29c0d1b8a17460ca74a1e0eee159c14d00728cf5e1a7ee30f8ffdf195?s=96&d=mm&r=g\",\"caption\":\"Steffen\"},\"logo\":{\"@id\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/6ff13dd29c0d1b8a17460ca74a1e0eee159c14d00728cf5e1a7ee30f8ffdf195?s=96&d=mm&r=g\"},\"sameAs\":[\"https:\\\/\\\/sthomas.de\",\"https:\\\/\\\/www.facebook.com\\\/steffen.thomas1\",\"https:\\\/\\\/x.com\\\/steto123\"],\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/author\\\/wp_admin\\\/\"}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"Pochierte Gans","description":"- Pochierte Gans","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/11\/28\/pochierte-gans\/","og_locale":"de_DE","og_type":"article","og_title":"Pochierte Gans","og_description":"- Pochierte Gans","og_url":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/11\/28\/pochierte-gans\/","og_site_name":"Steffen's Haushaltsblog","article_publisher":"https:\/\/www.facebook.com\/steffen.thomas1","article_author":"https:\/\/www.facebook.com\/steffen.thomas1","article_published_time":"2012-11-28T19:07:15+00:00","author":"Steffen","twitter_misc":{"Verfasst von":"Steffen","Gesch\u00e4tzte Lesezeit":"1\u00a0Minute"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/11\/28\/pochierte-gans\/#article","isPartOf":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/11\/28\/pochierte-gans\/"},"author":{"name":"Steffen","@id":"https:\/\/wissen.science-and-fun.de\/kochen\/#\/schema\/person\/910dc13be3cb31f39d8707d607e929e8"},"headline":"Pochierte Gans","datePublished":"2012-11-28T19:07:15+00:00","mainEntityOfPage":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/11\/28\/pochierte-gans\/"},"wordCount":198,"commentCount":0,"publisher":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/#\/schema\/person\/910dc13be3cb31f39d8707d607e929e8"},"keywords":["Gans"],"articleSection":["Gefl\u00fcgel","Hauptgerichte"],"inLanguage":"de","potentialAction":[{"@type":"CommentAction","name":"Comment","target":["https:\/\/wissen.science-and-fun.de\/kochen\/2012\/11\/28\/pochierte-gans\/#respond"]}]},{"@type":"WebPage","@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/11\/28\/pochierte-gans\/","url":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/11\/28\/pochierte-gans\/","name":"Pochierte Gans","isPartOf":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/#website"},"datePublished":"2012-11-28T19:07:15+00:00","description":"- Pochierte Gans","breadcrumb":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/11\/28\/pochierte-gans\/#breadcrumb"},"inLanguage":"de","potentialAction":[{"@type":"ReadAction","target":["https:\/\/wissen.science-and-fun.de\/kochen\/2012\/11\/28\/pochierte-gans\/"]}]},{"@type":"BreadcrumbList","@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/11\/28\/pochierte-gans\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/wissen.science-and-fun.de\/kochen\/"},{"@type":"ListItem","position":2,"name":"Pochierte Gans"}]},{"@type":"WebSite","@id":"https:\/\/wissen.science-and-fun.de\/kochen\/#website","url":"https:\/\/wissen.science-and-fun.de\/kochen\/","name":"Steffen's Haushaltsblog","description":"Kunst trifft Essen - Viele Bilder sind KI Kreationen und keine realen Abbildungen. - t.me\/ki_kunst ","publisher":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/#\/schema\/person\/910dc13be3cb31f39d8707d607e929e8"},"potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/wissen.science-and-fun.de\/kochen\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"de"},{"@type":["Person","Organization"],"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/#\/schema\/person\/910dc13be3cb31f39d8707d607e929e8","name":"Steffen","image":{"@type":"ImageObject","inLanguage":"de","@id":"https:\/\/secure.gravatar.com\/avatar\/6ff13dd29c0d1b8a17460ca74a1e0eee159c14d00728cf5e1a7ee30f8ffdf195?s=96&d=mm&r=g","url":"https:\/\/secure.gravatar.com\/avatar\/6ff13dd29c0d1b8a17460ca74a1e0eee159c14d00728cf5e1a7ee30f8ffdf195?s=96&d=mm&r=g","contentUrl":"https:\/\/secure.gravatar.com\/avatar\/6ff13dd29c0d1b8a17460ca74a1e0eee159c14d00728cf5e1a7ee30f8ffdf195?s=96&d=mm&r=g","caption":"Steffen"},"logo":{"@id":"https:\/\/secure.gravatar.com\/avatar\/6ff13dd29c0d1b8a17460ca74a1e0eee159c14d00728cf5e1a7ee30f8ffdf195?s=96&d=mm&r=g"},"sameAs":["https:\/\/sthomas.de","https:\/\/www.facebook.com\/steffen.thomas1","https:\/\/x.com\/steto123"],"url":"https:\/\/wissen.science-and-fun.de\/kochen\/author\/wp_admin\/"}]}},"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/p1tRoY-1dl","jetpack-related-posts":[{"id":2869,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/10\/09\/cassoulet-a-la-toulousaine\/","url_meta":{"origin":4671,"position":0},"title":"Cassoulet a la toulousaine","author":"Steffen","date":"9. Oktober 2011","format":false,"excerpt":"Zutaten 1 kg Weisse Perlbohnenkerne 1 Karotte; klein geschnitten 1 Zwiebel; gehackt 1 Knoblauchzehe; gehackt G\u00e4nseschmalz 1 Kr\u00e4uterb\u00fcndel 2 G\u00e4nsekeulen, eingelegt 600 g Lammrippenst\u00fcck 350 g Frische Toulouser Wurst - grobe Schweinswurst Zubereitung Bohnenkerne \u00fcber Nacht einweichen, dann in kaltes, UNGESALZENES Wasser geben, aufkochen und absch\u00e4umen. Die kleingeschnittene Karotte, Zwiebel\u2026","rel":"","context":"In "Gefl\u00fcgel"","block_context":{"text":"Gefl\u00fcgel","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/hauptgerichte\/geflugel\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":4664,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/11\/25\/gefullte-gans-mit-rotkraut\/","url_meta":{"origin":4671,"position":1},"title":"Gef\u00fcllte Gans mit Rotkraut","author":"Steffen","date":"25. November 2012","format":false,"excerpt":"Zutaten F\u00fcr die Gans: 1 junge Gans, ca. 3 kg reichlich Salz und grober Pfeffer 1 Bund R\u00f6stgem\u00fcse (Zwiebel, Karotte und Sellerie) 1 EL Mehlbutter (Butter und Mehl zu gleichen Teilen) 1\/4 Liter Rotwein (oder Fond von ausgekochten G\u00e4sem\u00e4gen) etwas Pfeffer, Salz F\u00fcllung: 1\/2 Toastbrotlaib (aus der B\u00e4ckerei) 1\/8 Liter\u2026","rel":"","context":"In "Gefl\u00fcgel"","block_context":{"text":"Gefl\u00fcgel","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/hauptgerichte\/geflugel\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":750,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/19\/gansebrust-mit-linsengemuse\/","url_meta":{"origin":4671,"position":2},"title":"G\u00e4nsebrust mit Linsengem\u00fcse","author":"Steffen","date":"19. April 2011","format":false,"excerpt":"Zutaten: 1 Bund Suppengr\u00fcn 2 El. \u00d6l 400 Gramm Gr\u00fcne Linsen 1 kleine Dose Tomaten (400g) 500 ml Gem\u00fcsebr\u00fche 1\/2 Tl. getrockneter Thymian Cayennepfeffer 1 G\u00e4nsebrust (etwa 400g) Salz, wei\u00dfer Pfeffer 2 El. Orangenlik\u00f6r 1 Bund Basilikum 1 El. Aceto Balsamico Zubereitung: Zuerst das Suppengr\u00fcn waschen, putzen, klein w\u00fcrfeln und\u2026","rel":"","context":"In "Gefl\u00fcgel"","block_context":{"text":"Gefl\u00fcgel","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/hauptgerichte\/geflugel\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":743,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/18\/gansebrust-gefullt-mit-kummel-und-apfeln\/","url_meta":{"origin":4671,"position":3},"title":"G\u00e4nsebrust gef\u00fcllt – mit K\u00fcmmel und \u00c4pfeln","author":"Steffen","date":"18. April 2011","format":false,"excerpt":"Zutaten: 1 gro\u00dfe entbeinte G\u00e4nsebrust 4 Wacholderbeeren, zerdr\u00fcckt 1 Tl. klein gehackter, frischer Rosmarin 1\/4 Tasse Oliven\u00f6l + 4 Essl\u00f6ffel 2 El. Rotweinessig 2 Zwiebeln, in 0,5 cm gro\u00dfen W\u00fcrfel 3 \u00c4pfel, gesch\u00e4lt, entkernt und in 2,5 cm gro\u00dfen W\u00fcrfeln 2 El. K\u00fcmmelsamen 2 gekochte Kartoffeln, gesch\u00e4lt und in 0,5\u2026","rel":"","context":"In "Gefl\u00fcgel"","block_context":{"text":"Gefl\u00fcgel","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/hauptgerichte\/geflugel\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":4681,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/11\/30\/gansebraten-und-2-fullungen\/","url_meta":{"origin":4671,"position":4},"title":"G\u00e4nsebraten und 2 F\u00fcllungen","author":"Steffen","date":"30. November 2012","format":false,"excerpt":"Zutaten 1 Gans, ca. 3 kg schwer etwas Salz, Pfeffer 150 g Suppengem\u00fcse, gew\u00fcrfelt 3 Zweige Majoran 1 EL Tomatenmark 250 ml Gaense- oder Gefluegelfond Fruchtige F\u00fcllung: 2 \u00c4pfel 1 Zwiebel 2 EL Pinienkerne, geroestet 50 g Backpflaumen ohne Stein 50 g getrocknete Aprikosen 50 g getrocknete Birnen 1 EL\u2026","rel":"","context":"In "Gefl\u00fcgel"","block_context":{"text":"Gefl\u00fcgel","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/hauptgerichte\/geflugel\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":905,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2024\/02\/23\/schwarzwurzelsuppe\/","url_meta":{"origin":4671,"position":5},"title":"Schwarzwurzelsuppe","author":"Steffen","date":"23. 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 "Gem\u00fcse & Obst"","block_context":{"text":"Gem\u00fcse & 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":[]}],"jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/4671","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/comments?post=4671"}],"version-history":[{"count":1,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/4671\/revisions"}],"predecessor-version":[{"id":4672,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/4671\/revisions\/4672"}],"wp:attachment":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/media?parent=4671"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/categories?post=4671"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/tags?post=4671"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}