{"id":10494,"date":"2025-08-26T11:22:33","date_gmt":"2025-08-26T11:22:33","guid":{"rendered":"https:\/\/cuisine-la-nature.com\/?page_id=10494"},"modified":"2025-08-26T16:16:46","modified_gmt":"2025-08-26T16:16:46","slug":"recette-veau-aux-mousserons-et-aux-gouttes-de-chicoree","status":"publish","type":"page","link":"https:\/\/cuisine-la-nature.com\/de\/recette-veau-aux-mousserons-et-aux-gouttes-de-chicoree","title":{"rendered":"Recette Veau aux mousserons et aux gouttes de chicor\u00e9e"},"content":{"rendered":"
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Kalbsfilet mit Nelken-Schwindlingen, Wegwartetropfen und R\u00fcbenmousseline<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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Rezept von Marc Veyrat<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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Zutaten f\u00fcr 4 Personen<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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  • 600 g Kalbsfilet in 2 cm dicke Scheiben geschnitten<\/li>
  • 30 g Butter<\/li>
  • Salz und Pfeffer<\/li><\/ul>

    F\u00fcr die R\u00fcbemousseline und die Nelken-Schwindlingen<\/p>

    • 500 g Navetten<\/li>
    • Ein wenig Zucker<\/li>
    • 300 g Nelken-Schwindlingen<\/li>
    • 50 g Butter<\/li>
    • Salz und Pfeffer<\/li><\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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      F\u00fcr die Wegwarte-Sauce<\/p>

      • 70 g ger\u00f6stete Wegwartenwurzeln, warm aufgegossen in 3 cl Wasser (oder 40 g l\u00f6sliche Zichorienk\u00f6rner, in 2 cl Wasser) (Wasserbad: 1 Stunde)<\/li>
      • 2 Eigelbe<\/li>
      • 150 g gekl\u00e4rte Butter<\/li>
      • Ein wenig Zucker<\/li>
      • Salz<\/li><\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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        Zubereitung des Rezeptes<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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        F\u00fcr die gekl\u00e4rte Butter und Wegwartesud<\/span> :<\/p>

        150 g Butter bei schwacher Hitze schmelzen. Den Schaum entfernen und in eine Sch\u00fcssel geben, die Molke am Topfboden belassen. Bei Zimmertemperatur beiseite stellen. Die Wegwarte so zubereiten, dass 4 EL Sud gewonnen werden.<\/p>

        F\u00fcr die R\u00fcbemousseline und die Nelken-Schwindlingen<\/span> :<\/p>

        Die R\u00fcben sch\u00e4len und waschen. In kleine W\u00fcrfel schneiden und im Schnellkochtopf 7 Minuten kochen, sobald das Ventil zu zischen beginnt. P\u00fcrieren, Salz und Zucker hinzuf\u00fcgen. Warm halten. Die Pilze dreimal kurz hintereinander waschen. Abgie\u00dfen und in 50 g Butter anbraten. W\u00fcrzen und warm halten.<\/p>

        F\u00fcr die Wegwarte-Sauce<\/span> :<\/p>

        Die Eigelbe in einer Sch\u00fcssel im nicht kochenden Wasserbad schaumig schlagen. Nach und nach den Wegwartesud hinzuf\u00fcgen. Unter st\u00e4ndigem R\u00fchren eindicken lassen. Anschlie\u00dfend vom Wasserbad aus unter st\u00e4ndigem R\u00fchren die gekl\u00e4rte Butter in einem d\u00fcnnen Strahl einlaufen lassen. Etwas Salz und Zucker hinzuf\u00fcgen, um die Bitterkeit der Wegwarte zu mildern.<\/p>

        Anrichten<\/span> :<\/p>

        Fleisch und Gem\u00fcse auf den Tellern anrichten, einen Klecks Sauce und einige K\u00f6rner Zichorien dazugeben.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>","protected":false},"excerpt":{"rendered":"

        Noisette de veau aux mousserons, aux gouttes de chicor\u00e9e et mousseline de raves recette de Marc Veyrat Ingr\u00e9dients pour 4 personnes 600 g de filet mignon de veau en tranches de 2 cm d’\u00e9paisseur 30 g de beurre Sel\/poivre Pour la mousseline de raves et les mousserons 500 g de raves de cochon (navets ronds) […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"nf_dc_page":"","ocean_post_layout":"full-screen","ocean_both_sidebars_style":"","ocean_both_sidebars_content_width":0,"ocean_both_sidebars_sidebars_width":0,"ocean_sidebar":"","ocean_second_sidebar":"","ocean_disable_margins":"on","ocean_add_body_class":"","ocean_shortcode_before_top_bar":"","ocean_shortcode_after_top_bar":"","ocean_shortcode_before_header":"","ocean_shortcode_after_header":"","ocean_has_shortcode":"","ocean_shortcode_after_title":"","ocean_shortcode_before_footer_widgets":"","ocean_shortcode_after_footer_widgets":"","ocean_shortcode_before_footer_bottom":"","ocean_shortcode_after_footer_bottom":"","ocean_display_top_bar":"off","ocean_display_header":"default","ocean_header_style":"","ocean_center_header_left_menu":"","ocean_custom_header_template":"","ocean_custom_logo":0,"ocean_custom_retina_logo":0,"ocean_custom_logo_max_width":0,"ocean_custom_logo_tablet_max_width":0,"ocean_custom_logo_mobile_max_width":0,"ocean_custom_logo_max_height":0,"ocean_custom_logo_tablet_max_height":0,"ocean_custom_logo_mobile_max_height":0,"ocean_header_custom_menu":"","ocean_menu_typo_font_family":"","ocean_menu_typo_font_subset":"","ocean_menu_typo_font_size":0,"ocean_menu_typo_font_size_tablet":0,"ocean_menu_typo_font_size_mobile":0,"ocean_menu_typo_font_size_unit":"px","ocean_menu_typo_font_weight":"","ocean_menu_typo_font_weight_tablet":"","ocean_menu_typo_font_weight_mobile":"","ocean_menu_typo_transform":"","ocean_menu_typo_transform_tablet":"","ocean_menu_typo_transform_mobile":"","ocean_menu_typo_line_height":0,"ocean_menu_typo_line_height_tablet":0,"ocean_menu_typo_line_height_mobile":0,"ocean_menu_typo_line_height_unit":"","ocean_menu_typo_spacing":0,"ocean_menu_typo_spacing_tablet":0,"ocean_menu_typo_spacing_mobile":0,"ocean_menu_typo_spacing_unit":"","ocean_menu_link_color":"","ocean_menu_link_color_hover":"","ocean_menu_link_color_active":"","ocean_menu_link_background":"","ocean_menu_link_hover_background":"","ocean_menu_link_active_background":"","ocean_menu_social_links_bg":"","ocean_menu_social_hover_links_bg":"","ocean_menu_social_links_color":"","ocean_menu_social_hover_links_color":"","ocean_disable_title":"on","ocean_disable_heading":"default","ocean_post_title":"","ocean_post_subheading":"","ocean_post_title_style":"","ocean_post_title_background_color":"","ocean_post_title_background":0,"ocean_post_title_bg_image_position":"","ocean_post_title_bg_image_attachment":"","ocean_post_title_bg_image_repeat":"","ocean_post_title_bg_image_size":"","ocean_post_title_height":0,"ocean_post_title_bg_overlay":0.5,"ocean_post_title_bg_overlay_color":"","ocean_disable_breadcrumbs":"default","ocean_breadcrumbs_color":"","ocean_breadcrumbs_separator_color":"","ocean_breadcrumbs_links_color":"","ocean_breadcrumbs_links_hover_color":"","ocean_display_footer_widgets":"default","ocean_display_footer_bottom":"default","ocean_custom_footer_template":"","iawp_total_views":9,"footnotes":""},"class_list":["post-10494","page","type-page","status-publish","hentry","entry"],"yoast_head":"\nRecette Veau aux mousserons et aux gouttes de chicor\u00e9e - 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