{"id":743,"date":"2011-04-18T19:47:26","date_gmt":"2011-04-18T19:47:26","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=743"},"modified":"2011-04-18T19:47:26","modified_gmt":"2011-04-18T19:47:26","slug":"gansebrust-gefullt-mit-kummel-und-apfeln","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/18\/gansebrust-gefullt-mit-kummel-und-apfeln\/","title":{"rendered":"G\u00e4nsebrust gef\u00fcllt – mit K\u00fcmmel und \u00c4pfeln"},"content":{"rendered":"

Zutaten:<\/b>
\n1 gro\u00dfe entbeinte G\u00e4nsebrust
\n4 Wacholderbeeren, zerdr\u00fcckt
\n1 Tl. klein gehackter, frischer Rosmarin
\n1\/4 Tasse Oliven\u00f6l + 4 Essl\u00f6ffel
\n2 El. Rotweinessig
\n2 Zwiebeln, in 0,5 cm gro\u00dfen W\u00fcrfel
\n3 \u00c4pfel, gesch\u00e4lt, entkernt und in 2,5 cm gro\u00dfen W\u00fcrfeln
\n2 El. K\u00fcmmelsamen
\n2 gekochte Kartoffeln, gesch\u00e4lt und in 0,5 cm gro0en W\u00fcrfeln
\n1\/2 Tasse Weissbrotbr\u00f6sel, frisch gerieben
\n1 Bund Glatte Petersilie, ganz fein gehackt, ca. 1\/2 Tasse voll
\n1 Prise Nelkenpulver
\n1 Ei<\/p>\n

\nZubereitung: <\/b>
\nG\u00e4nsebrust in einen s\u00e4urefesten Topf geben. Oliven\u00f6l, Essig, Wacholder, Rosmarin verr\u00fchren und \u00fcber die G\u00e4nsebrust gie\u00dfen. 24 Stunden k\u00fchl stellen. Ofen auf 220 Grad vorheizen. In einer Pfanne das restliche Oliven\u00f6l erhitzen und die Zwiebeln darin glasig sautieren. \u00c4pfel, K\u00fcmmel und Kartoffeln dazugeben und weitere 10 min k\u00f6cheln lassen, bis die \u00c4pfel weich werden. Abk\u00fchlen lassen. Brotbr\u00f6sel, Petersilie, Nelkenpulver und das Ei untermengen und kr\u00e4ftig mit Salz und Pfeffer w\u00fcrzen. G\u00e4nsebrust aus der Marinade nehmen, abtupfen. Mit Salz und Pfeffer w\u00fcrzen. Flach ausgebreitet, auf der Hautseite, auf ein Brett legen. Die F\u00fcllung auf das Fleisch streichen und das Fleisch aufrollen. Mit K\u00fcchengarn zum Rollbraten binden, rasch in \u00d6l von allen Seiten kurz anbraten dann 45 – 50 Minuten im Ofen weiter garen, bis ein Fleischthermometer 65-70 Grad anzeigt. Aus dem Ofen nehmen und 10 Minuten entspannen lassen. Dazu passt z.B. Bayerisch Kraut.<\/p>\n","protected":false},"excerpt":{"rendered":"

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 cm gro0en W\u00fcrfeln 1\/2 Tasse … <\/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-743","post","type-post","status-publish","format-standard","hentry","category-geflugel","category-hauptgerichte","tag-gans","item-wrap"],"yoast_head":"\nG\u00e4nsebrust gef\u00fcllt - 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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\/743","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=743"}],"version-history":[{"count":1,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/743\/revisions"}],"predecessor-version":[{"id":744,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/743\/revisions\/744"}],"wp:attachment":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/media?parent=743"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/categories?post=743"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/tags?post=743"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}