{"id":6705,"date":"2024-08-19T14:16:09","date_gmt":"2024-08-19T14:16:09","guid":{"rendered":"https:\/\/cuisine-la-nature.com\/?page_id=6705"},"modified":"2024-08-20T16:54:43","modified_gmt":"2024-08-20T16:54:43","slug":"recette-chutney-de-viorne-et-de-sureau","status":"publish","type":"page","link":"https:\/\/cuisine-la-nature.com\/de\/recette-chutney-de-viorne-et-de-sureau","title":{"rendered":"Recette Chutney de viorne et de sureau"},"content":{"rendered":"
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Chutney von gew\u00f6hnlicher Schneeball und roter Holunder<\/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 aus dem Buch \"Cuisine sauvage\" von F. Couplan<\/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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  • 100 g Fr\u00fcchten des gew\u00f6hnlichen Schneeballs<\/li>
  • 300 g rote Holunder-Fr\u00fcchte<\/li>
  • 4 EL Honig<\/li>
  • 3 mittelgro\u00dfe Zwiebeln<\/li>
  • 4 Knoblauchzehen<\/li>
  • Gew\u00fcrzkr\u00e4uter<\/li>
  • 1 EL Mehl<\/li>
  • 1 Glas Weisswein<\/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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    Kochen Sie die Schneeball-Fr\u00fcchte und die roten Holunderfr\u00fcchte zusammen. Geben Sie sie durch eine Passierm\u00fchle, um ein P\u00fcree zu erhalten, und filtern Sie sie bei Bedarf, um Schalen und Kerne zu entfernen. F\u00fcgen Sie den Honig hinzu, um die Bitterkeit zu reduzieren, und kochen Sie das Ganze erneut bei reduzierter Hitze. In einer gusseisernen Auflaufform die in Achtel geschnittenen Zwiebeln mit dem Knoblauch und den Kr\u00e4utern anschwitzen. Mehl und Wei\u00dfwein hinzuf\u00fcgen und gut umr\u00fchren. Fruchtp\u00fcree hinzuf\u00fcgen, salzen und vermischen.<\/p>

    => Als Gew\u00fcrz, hei\u00df oder kalt, zu Reis oder anderen Getreide- und Gem\u00fcsesorten verwenden<\/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":"

    Chutney de viorne et de sureau Recette tir\u00e9e de “Cuisine sauvage” de F. Couplan Ingr\u00e9dients pour 4 personnes 100 g de fruits de viorne obier 300 g de fruits de sureau rouge 4 c \u00e0 s de miel 3 oignons moyens 4 gousses d’ail Aromates 1 c \u00e0 s de farine 1 verre de vin […]<\/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":13,"footnotes":""},"class_list":["post-6705","page","type-page","status-publish","hentry","entry"],"yoast_head":"\nRecette Chutney de viorne et de sureau - 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