{"id":5940,"date":"2014-08-02T09:23:19","date_gmt":"2014-08-02T09:23:19","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=5940"},"modified":"2014-06-01T09:44:04","modified_gmt":"2014-06-01T09:44:04","slug":"patisson-salat-2","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2014\/08\/02\/patisson-salat-2\/","title":{"rendered":"Patisson-Salat"},"content":{"rendered":"<p><strong>Zutaten<\/strong><br \/>\n2 kleine Patisson; a je 250 g<br \/>\nGem\u00fcsebouillon<\/p>\n<p><em>Sauce<\/em><br \/>\n150 g H\u00fcttenk\u00e4se<br \/>\n2 Essiggurken; gew\u00fcrfelt<br \/>\n1 EL Schnittlauch; geschnitten<br \/>\n1 EL Petersilie; gehackt<br \/>\n1 EL Dill; gehackt<br \/>\n1 EL Rosa Pfefferk\u00f6rner<br \/>\nSalz<br \/>\nPfeffer<br \/>\nPaprika<br \/>\nTabasco<br \/>\n2 EL Essig<br \/>\n4 EL \u00d6l<\/p>\n<p><strong>Zubereitung<\/strong><br \/>\nDie Patissons in je ca 8 Schnitze schneiden. In Bouillon w\u00e4hrend 10 bis 15 Minuten weichkochen. Unterdessen f\u00fcr die Salatsauce alle Zutaten gut vermischen.<br \/>\nPatissons herausnehmen, abtropfen lassen, anrichten, Sauce dar\u00fcbergeben. Lauwarm oder kalt servieren.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Zutaten 2 kleine Patisson; a je 250 g Gem\u00fcsebouillon Sauce 150 g H\u00fcttenk\u00e4se 2 Essiggurken; gew\u00fcrfelt 1 EL Schnittlauch; geschnitten 1 EL Petersilie; gehackt 1 EL Dill; gehackt 1 EL Rosa Pfefferk\u00f6rner Salz Pfeffer Paprika Tabasco 2 EL Essig 4 EL \u00d6l Zubereitung Die Patissons in je ca 8 Schnitze schneiden. In Bouillon w\u00e4hrend 10 &hellip; <\/p>\n<p><a class=\"more-link btn\" href=\"https:\/\/wissen.science-and-fun.de\/kochen\/2014\/08\/02\/patisson-salat-2\/\">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":[3],"tags":[732],"class_list":["post-5940","post","type-post","status-publish","format-standard","hentry","category-salat","tag-patisson","item-wrap"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.3 - 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April 2011","format":false,"excerpt":"Pattison ist eine Abart der Zucchini! Zutaten: 1-2 Patissons 1 Gehackte Zwiebel 2 EL Butter 200 ml Bouillon 1,5 EL Butter 1 EL Mehl 200 ml Milch 100 ml Rahm Salz, Pfeffer, Muskatnuss 50 g geriebener Hartk\u00e4se Zubereitung: Patisson halbieren und entkernen, Die Schale wegschneiden und das Fruchtfleisch in Streifen\u2026","rel":"","context":"In &quot;Gem\u00fcse &amp; Obst&quot;","block_context":{"text":"Gem\u00fcse &amp; Obst","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/gemuse\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":5942,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2014\/08\/02\/patissons-mit-couscous\/","url_meta":{"origin":5940,"position":1},"title":"Patissons mit Couscous","author":"Steffen","date":"2. August 2014","format":false,"excerpt":"Zutaten 8 Gr\u00fcne Patissons a 150 g Salz 50 ml Wasser (I) 60 g Couscousgriess 70 ml Wasser (II) 80 g Weisse Zwiebeln 80 g Stangensellerie 50 g Gr\u00fcne Paprikaschoten; geh\u00e4utet 50 g Orange Paprikaschoten; geh\u00e4utet 50 g Rote Paprikaschoten; geh\u00e4utet 1\/4 TL Koriandersamen 1\/4 TL Fenchelsamen 1 Nelke 1\/4\u2026","rel":"","context":"In &quot;Gem\u00fcse &amp; Obst&quot;","block_context":{"text":"Gem\u00fcse &amp; Obst","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/gemuse\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":5945,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2014\/08\/03\/gelbe-patissons-gefuellt-mit-lammragout\/","url_meta":{"origin":5940,"position":2},"title":"Gelbe Patissons gef\u00fcllt mit Lammragout","author":"Steffen","date":"3. August 2014","format":false,"excerpt":"Zutaten 8 Gelbe Patissons a 280 g Salz 25 ml Wasser (I) 40 g Couscousgrie\u00df 40 ml Wasser (II) Lammragout 650 g Lammschulter mit Knochen 1 EL Kr\u00e4uter; gehackt (Rosmarin, Thymian, Petersilie, Salbei) 3 EL Oliven\u00f6l (I) 5 Knoblauchzehen 5 Lorbeerbl\u00e4tter 150 g Zwiebeln; gesch\u00e4lt 100 g Stangensellerie; geputzt 1\u2026","rel":"","context":"In &quot;Hauptgerichte&quot;","block_context":{"text":"Hauptgerichte","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/hauptgerichte\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":5936,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2014\/08\/01\/patisson-gefuellt-mit-krevetten\/","url_meta":{"origin":5940,"position":3},"title":"Patisson gef\u00fcllt mit Krevetten","author":"Steffen","date":"1. 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