{"id":895,"date":"2011-04-23T05:21:33","date_gmt":"2011-04-23T05:21:33","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=895"},"modified":"2011-04-23T05:21:33","modified_gmt":"2011-04-23T05:21:33","slug":"kurbiskraut","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/23\/kurbiskraut\/","title":{"rendered":"K\u00fcrbiskraut"},"content":{"rendered":"<p><b>Zutaten:<\/b><br \/>\n2kg K\u00fcrbis<br \/>\nSalz, Pfeffer, K\u00fcmmel<br \/>\n80 g Butter<br \/>\n50 g Speck<br \/>\n1 Zwiebel<br \/>\n1 TL Petersilie<br \/>\n1 Zerdr\u00fcckte Knoblauchzehe<br \/>\n30 g  Mehl<br \/>\n1 Tasse  Sauerrahm<br \/>\n1 TL Essig<br \/>\nDill <\/p>\n<p>\n<b>Zubereitung: <\/b><br \/>\nK\u00fcrbis sch\u00e4len und raspeln, einsalzen und eine halbe Stunde zugedeckt ziehen lassen. Den Speck mit gehackter Zwiebel und Knoblauch im Fett anr\u00f6sten. Das ausgedr\u00fcckte K\u00fcrbiskraut und die Gew\u00fcrze dazugeben, mit Mehl stauben und etwas Wasser weichd\u00fcnsten. Mit Essig abschmecken, den Rahm und Petersilie einmengen. <\/p>\n<p>Quelle: de.rec.mampf<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Zutaten: 2kg K\u00fcrbis Salz, Pfeffer, K\u00fcmmel 80 g Butter 50 g Speck 1 Zwiebel 1 TL Petersilie 1 Zerdr\u00fcckte Knoblauchzehe 30 g Mehl 1 Tasse Sauerrahm 1 TL Essig Dill Zubereitung: K\u00fcrbis sch\u00e4len und raspeln, einsalzen und eine halbe Stunde zugedeckt ziehen lassen. Den Speck mit gehackter Zwiebel und Knoblauch im Fett anr\u00f6sten. Das ausgedr\u00fcckte &hellip; <\/p>\n<p><a class=\"more-link btn\" href=\"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/23\/kurbiskraut\/\">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":[67],"class_list":["post-895","post","type-post","status-publish","format-standard","hentry","category-gemuse","tag-kurbis","item-wrap"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>K\u00fcrbiskraut<\/title>\n<meta name=\"description\" content=\"- K\u00fcrbiskraut\" \/>\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\/2011\/04\/23\/kurbiskraut\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"K\u00fcrbiskraut\" \/>\n<meta property=\"og:description\" content=\"- K\u00fcrbiskraut\" \/>\n<meta property=\"og:url\" content=\"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/23\/kurbiskraut\/\" \/>\n<meta property=\"og:site_name\" content=\"Steffen&#039;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=\"2011-04-23T05:21:33+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<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/04\\\/23\\\/kurbiskraut\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/04\\\/23\\\/kurbiskraut\\\/\"},\"author\":{\"name\":\"Steffen\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"headline\":\"K\u00fcrbiskraut\",\"datePublished\":\"2011-04-23T05:21:33+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/04\\\/23\\\/kurbiskraut\\\/\"},\"wordCount\":83,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"keywords\":[\"K\u00fcrbis\"],\"articleSection\":[\"Gem\u00fcse &amp; 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