{"id":4050,"date":"2017-10-15T14:08:05","date_gmt":"2017-10-15T13:08:05","guid":{"rendered":"http:\/\/www.iode-du-lac.org\/blog\/?p=4050"},"modified":"2017-10-15T14:08:05","modified_gmt":"2017-10-15T13:08:05","slug":"fenouil-braise-caramelise-a-lorange","status":"publish","type":"post","link":"https:\/\/www.iode-du-lac.org\/blog\/2017\/10\/fenouil-braise-caramelise-a-lorange\/","title":{"rendered":"Fenouil brais\u00e9 caram\u00e9lis\u00e9 \u00e0 l’orange"},"content":{"rendered":"
\"\"Ingr\u00e9dients<\/strong> :<\/em> 1 gros bulbe de fenouil, le jus d’ 1 orange, le jus d’ 1\/2 citron, 1 c \u00e0 soupe de cassonade, 1 petite branche de thym.<\/div>\n
5 ou 6 tomates, 1\/2 oignon, 1 gousse d’ail, 1\/2 c \u00e0 caf\u00e9 de paprika.<\/div>\n
<\/div>\n
Enlever les plumets verts du fenouil (coup\u00e9s en morceaux et congel\u00e9s, ils remplacent tr\u00e8s bien l’aneth).<\/div>\n
Couper le bulbe en deux dans le sens de la longueur, puis en tranches.<\/div>\n
Faire chauffer un filet d’huile dans une po\u00eale et faire revenir les morceaux de fenouil.<\/div>\n
Lorsqu’ils commencent \u00e0 colorer saupoudrer de sucre et continuer la cuisson en remuant (attention le sucre va caram\u00e9liser, ne pas laisser br\u00fbler )<\/div>\n
Ajouter le thym et d\u00e9glacer avec le jus de citron. Saler.<\/div>\n
Ajouter le jus d’orange et laisser mijoter \u00e0 couvert 15 \u00e0 20 mn.<\/div>\n
Finir \u00e0 d\u00e9couvert ,si n\u00e9cessaire, pour laisser un peu \u00e9paissir.<\/div>\n
<\/div>\n
Pendant ce temps , pr\u00e9parer la sauce tomate :<\/div>\n
Hacher l’oignon et l’ail. Peler et \u00e9p\u00e9piner les tomates.<\/div>\n
Faire suer l’oignon dans une po\u00eale avec peu d’huile d’olive<\/div>\n
Ajouter l’ail , les morceaux de tomates et le paprika.<\/div>\n
Cuire \u00e0 feu doux 15 mn.<\/div>\n
<\/div>\n
Cela accompagne tr\u00e8s bien du poisson.<\/div>\n","protected":false},"excerpt":{"rendered":"

Ingr\u00e9dients : 1 gros bulbe de fenouil, le jus d’ 1 orange, le jus d’ 1\/2 citron, 1 c \u00e0 soupe de cassonade, 1 petite branche de thym. 5 ou 6 tomates, 1\/2 oignon, 1 gousse d’ail, 1\/2 c \u00e0 caf\u00e9 de paprika. Enlever les plumets verts du fenouil (coup\u00e9s en morceaux et congel\u00e9s, ils<\/p>\n

CONTINUE READING …<\/a> <\/p>\n","protected":false},"author":6,"featured_media":4051,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[9,161],"tags":[],"class_list":["post-4050","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-alimentation","category-recettes"],"_links":{"self":[{"href":"https:\/\/www.iode-du-lac.org\/blog\/wp-json\/wp\/v2\/posts\/4050","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.iode-du-lac.org\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.iode-du-lac.org\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.iode-du-lac.org\/blog\/wp-json\/wp\/v2\/users\/6"}],"replies":[{"embeddable":true,"href":"https:\/\/www.iode-du-lac.org\/blog\/wp-json\/wp\/v2\/comments?post=4050"}],"version-history":[{"count":1,"href":"https:\/\/www.iode-du-lac.org\/blog\/wp-json\/wp\/v2\/posts\/4050\/revisions"}],"predecessor-version":[{"id":4052,"href":"https:\/\/www.iode-du-lac.org\/blog\/wp-json\/wp\/v2\/posts\/4050\/revisions\/4052"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.iode-du-lac.org\/blog\/wp-json\/wp\/v2\/media\/4051"}],"wp:attachment":[{"href":"https:\/\/www.iode-du-lac.org\/blog\/wp-json\/wp\/v2\/media?parent=4050"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.iode-du-lac.org\/blog\/wp-json\/wp\/v2\/categories?post=4050"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.iode-du-lac.org\/blog\/wp-json\/wp\/v2\/tags?post=4050"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}