{"id":5109,"date":"2013-02-19T13:32:54","date_gmt":"2013-02-19T13:32:54","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=5109"},"modified":"2013-02-19T13:32:54","modified_gmt":"2013-02-19T13:32:54","slug":"suss-saures-kartoffel-lauch-gemuse","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2013\/02\/19\/suss-saures-kartoffel-lauch-gemuse\/","title":{"rendered":"S\u00fcss-Saures Kartoffel-Lauch-Gem\u00fcse"},"content":{"rendered":"

Zutaten<\/strong>
\n1 Stange Lauch (der wei\u00dfe Teil)
\n1 M\u00f6hre
\n800 g Kleine fest kochende Kartoffeln
\n1 TL Puderzucker
\n125 ml Wei\u00dfwein
\n2-3 EL Wei\u00dfweinessig
\n400 ml Gem\u00fcsebr\u00fche; ca.
\n5 Pimentk\u00f6rner
\n1 Lorbeerblatt
\n1 Getrocknete Chilischote
\n1\/2 Knoblauchzehe
\n1 Scheibe Frischer Ingwer
\n80 g Sahne
\nSalz und Pfeffer aus der M\u00fchle
\n20 g Butter
\n4 kleine Gew\u00fcrzgurken
\n1 EL Glatte Petersilie (grob gehackt)
\nFrisch geriebene Muskatnuss<\/p>\n

Zubereitung<\/strong>
\nDen Lauch putzen, halbieren, waschen und in 1 bis 2 cm breite Streifen schneiden. Die M\u00f6hre sch\u00e4len und schr\u00e4g in d\u00fcnne Scheiben schneiden. Die Kartoffeln waschen, sch\u00e4len und der L\u00e4nge nach in Viertel schneiden.
\nDen Puderzucker in einen Topf st\u00e4uben und bei mittlerer Hitze karamellisieren, mit Wei\u00dfwein und Essig abl\u00f6schen und bis auf ein Drittel reduzieren lassen. Kartoffelviertel und M\u00f6hrenscheiben dazugeben, mit Gem\u00fcsebr\u00fche aufgie\u00dfen und 12 bis 15 Minuten sanft k\u00f6cheln lassen. Nach 10 Minuten Lauchstreifen, Pimentk\u00f6rner, Lorbeerblatt, Chilischote, Knoblauch und Ingwer dazugeben.
\nWenn das Gem\u00fcse weich ist, die Sahne hinzuf\u00fcgen. Den Sud mit Salz, und Pfeffer abschmecken, Piment, Lorbeer, Chilischote, Knoblauch und Ingwer wieder entfernen und die Butter darin schmelzen lassen. Die Gew\u00fcrzgurken halbieren und mit der Petersilie unter das fertige
\nKartoffel-Lauch-Gem\u00fcse mischen. Zum Schluss eine Prise Muskatnuss \u00fcber das Gem\u00fcse reiben.<\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten 1 Stange Lauch (der wei\u00dfe Teil) 1 M\u00f6hre 800 g Kleine fest kochende Kartoffeln 1 TL Puderzucker 125 ml Wei\u00dfwein 2-3 EL Wei\u00dfweinessig 400 ml Gem\u00fcsebr\u00fche; ca. 5 Pimentk\u00f6rner 1 Lorbeerblatt 1 Getrocknete Chilischote 1\/2 Knoblauchzehe 1 Scheibe Frischer Ingwer 80 g Sahne Salz und Pfeffer aus der M\u00fchle 20 g Butter 4 kleine … <\/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":[54],"tags":[89,94],"class_list":["post-5109","post","type-post","status-publish","format-standard","hentry","category-beilagen","tag-kartoffel","tag-lauch","item-wrap"],"yoast_head":"\nS\u00fcss-Saures 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In einem Sieb kalt abschrecken, abtropfen\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":[]}],"jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/5109","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=5109"}],"version-history":[{"count":1,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/5109\/revisions"}],"predecessor-version":[{"id":5110,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/5109\/revisions\/5110"}],"wp:attachment":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/media?parent=5109"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/categories?post=5109"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/tags?post=5109"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}