{"id":4677,"date":"2012-11-29T19:22:08","date_gmt":"2012-11-29T19:22:08","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=4677"},"modified":"2012-11-29T19:22:08","modified_gmt":"2012-11-29T19:22:08","slug":"rosenkohl-mit-marone","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/11\/29\/rosenkohl-mit-marone\/","title":{"rendered":"Rosenkohl mit Marone"},"content":{"rendered":"

Zutaten<\/strong>
\n1 kg Rosenkohl
\n200 Gramm Maronen (gesch\u00e4lt gewogen)
\n2 Zwiebeln
\n1 Knoblauchzehe
\n0,2 Liter Sahne
\nButter
\nPfeffer & Salz
\nMuskatnuss
\n80 Gramm Mittelalter Pecorino<\/p>\n

Zubereitung<\/strong>
\nRosenkohl 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 kurz mit kaltem
\nWasser absp\u00fclen. Mit soviel Wasser aufsetzen, dass sie gerade bedeckt sind, stark salzen und in etwa 15 Minuten nicht zu weich kochen.
\nDie gesch\u00e4lten Maronen halbieren. Die Zwiebel mit etwas Butter and\u00fcnsten, den Knoblauch dazu pressen und zwei Minuten d\u00fcnsten lassen. Jetzt die Maronen hineinr\u00fchren, die Sahne dazu gie\u00dfen, salzen und pfeffern, etwas Muskatnuss dar\u00fcber reiben. Die garen Rosenkohlr\u00f6schen gie\u00dfen Sie ab, und die kommen nun ebenfalls zu den Maronen. Lassen Sie alles offen k\u00f6cheln bis die Sahne leicht cremig eingedickt ist. Und schmecken Sie zum Schluss noch einmal gut ab.
\nWenn Sie den Rosenkohl so genie\u00dfen wollen, hobeln Sie noch etwas w\u00fcrzigen Pecorino dar\u00fcber, ohne den passt er sehr gut als Beilage zu allen Wildgerichten. Und mit den abgezupften Fleischresten der Gans vom Vortag, die Sie dazu kurz im eigenen Fett braten, w\u00e4re er unwiderstehlich.<\/p>\n","protected":false},"excerpt":{"rendered":"

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 kurz mit kaltem Wasser absp\u00fclen. … <\/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":[622,174],"class_list":["post-4677","post","type-post","status-publish","format-standard","hentry","category-gemuse","tag-marone","tag-rosenkohl","item-wrap"],"yoast_head":"\nRosenkohl mit Marone<\/title>\n<meta name=\"description\" content=\"- Rosenkohl mit Marone\" \/>\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\/29\/rosenkohl-mit-marone\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Rosenkohl mit Marone\" \/>\n<meta property=\"og:description\" content=\"- Rosenkohl mit Marone\" \/>\n<meta property=\"og:url\" content=\"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/11\/29\/rosenkohl-mit-marone\/\" \/>\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=\"2012-11-29T19:22:08+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\\\/29\\\/rosenkohl-mit-marone\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/11\\\/29\\\/rosenkohl-mit-marone\\\/\"},\"author\":{\"name\":\"Steffen\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"headline\":\"Rosenkohl mit Marone\",\"datePublished\":\"2012-11-29T19:22:08+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/11\\\/29\\\/rosenkohl-mit-marone\\\/\"},\"wordCount\":202,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"keywords\":[\"Marone\",\"Rosenkohl\"],\"articleSection\":[\"Gem\u00fcse & Obst\"],\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/11\\\/29\\\/rosenkohl-mit-marone\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/11\\\/29\\\/rosenkohl-mit-marone\\\/\",\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/11\\\/29\\\/rosenkohl-mit-marone\\\/\",\"name\":\"Rosenkohl mit Marone\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#website\"},\"datePublished\":\"2012-11-29T19:22:08+00:00\",\"description\":\"- Rosenkohl mit Marone\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/11\\\/29\\\/rosenkohl-mit-marone\\\/#breadcrumb\"},\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/11\\\/29\\\/rosenkohl-mit-marone\\\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/11\\\/29\\\/rosenkohl-mit-marone\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Rosenkohl mit Marone\"}]},{\"@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 - 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November 2011","format":false,"excerpt":"Zutaten 1 frische Gans 3-3.5kg G\u00e4nseklein u. Innereien Beifu\u00df frischer Majoran Pfeffer Salz Zwiebel, mittelgro\u00df 100 g \u00a0Sellerie 100 g \u00a0M\u00f6hren 100 g \u00a0Lauch F\u00fcllung\u00a0 50 g \u00a0gerauchten Schweinebauch 50 g \u00a0kleingehackte Zwiebeln 500 g \u00a0Rosenkohl \u00a0500 g \u00a0Maronen, gesch\u00e4lt 80 g \u00a0Zucker 0,1 l \u00a0trockener Rotwein 0,1 l \u00a0Bratensaft\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":3633,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/01\/20\/rosenkohlpuree-zuta\/","url_meta":{"origin":4677,"position":1},"title":"Rosenkohlp\u00fcree","author":"Steffen","date":"20. 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April 2011","format":false,"excerpt":"Ente mit Rotkohl, P\u00fcree und Kastanien <em>Rotkohl:<\/em>1 Zwiebel40 g G\u00e4nse- oder Entenfett200 g Rotkohl1 Apfel1 El. Balsamicoessig1\/4 l Rotwein3 Nelken1 El. ZuckerSalz und weisser Pfeffer20 Maronen aus dem Glas oder vakuumverpackt<em>Entenbr\u00fcste:<\/em>4 Entenbr\u00fcste100 g Butter (eiskalt)30 g Schalotten20 ml Armagnac1\/4 l Rotwein<em>P\u00fcree:<\/em>700 g gro\u00dfe Kartoffeln (mehlig kochend)200 g Salz125 g Butter2\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":4608,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/11\/16\/rosenkohlsalat\/","url_meta":{"origin":4677,"position":3},"title":"Rosenkohlsalat","author":"Steffen","date":"16. 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