{"id":8431,"date":"2025-02-03T19:38:11","date_gmt":"2025-02-03T19:38:11","guid":{"rendered":"https:\/\/cuisine-la-nature.com\/?page_id=8431"},"modified":"2025-02-03T19:45:12","modified_gmt":"2025-02-03T19:45:12","slug":"jus-de-bourrache-bleue-et-tiges-de-bourrache-blanche","status":"publish","type":"page","link":"https:\/\/cuisine-la-nature.com\/de\/jus-de-bourrache-bleue-et-tiges-de-bourrache-blanche","title":{"rendered":"Jus de bourrache “bleue” et tiges de bourrache “blanche"},"content":{"rendered":"
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Saft aus \u201eBlauem\u201c Borretsch und St\u00e4ngel aus \u201ewei\u00dfem\u201c Borretsch<\/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 Michel Bras<\/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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  • 1 Handvoll blaue Borretschbl\u00e4tter<\/li>
  • 4 St\u00e4ngel wei\u00dfer Borretsch und 1 Handvoll Bl\u00e4tter<\/li>
  • Wei\u00dfe und blaue Borretschbl\u00fcten<\/li>
  • 1 cl Erdnuss\u00f6l<\/li>
  • 20 g Butter<\/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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    Saft aus blauem Borretsch<\/u>\u00a0:
    Die groben Rippen aus den Borretschbl\u00e4ttern entfernen. Mit Wasser gr\u00fcndlich waschen. Vorsichtig ausdr\u00fccken. In den Entsafter geben und 5 cl Saft auffangen. Saft und \u00d6l in ein Glas mit Schraubdeckel f\u00fcllen. Kr\u00e4ftig sch\u00fctteln, um alles zu homogenisieren. Mit Salz abschmecken.
    => wenn Ihnen der Borretschsaft zu stark erscheint, k\u00f6nnen Sie ihn mit Wasser verd\u00fcnnen. Dabei muss allerdings der \u00d6lanteil von 20 % eingehalten werden.<\/p>

    St\u00e4ngel aus wei\u00dfem Borretsch<\/u>\u00a0:
    Die Stiele in 5 cm lange St\u00fccke schneiden. Ziehen Sie mit einem Messer die am Rand liegenden Fasern heraus. Der L\u00e4nge nach in 1 cm dicke Stifte schneiden. Die Stiele in kochendes Salzwasser tauchen und garen, bis sie leicht knackig bleiben. Abgie\u00dfen und in Eiswasser tauchen. Auf einem Tuch aufbewahren. Wiederholen Sie den Vorgang f\u00fcr die Borretschbl\u00e4tter.<\/p>

    Letzte Vorbereitungen<\/u>\u00a0:
    Die St\u00e4ngel und Bl\u00e4tter mit 10 g Wasser und 20 g Butter in einen Topf geben. W\u00fcrzen. Bei schwacher Hitze erhitzen, damit die Form des Gem\u00fcses und der Saft, der sich mit der Butter verbindet, erhalten bleiben.<\/p>

    Zum Anrichten<\/u>\u00a0:
    Mit dem Borretschsaft einen Strich auf dem Teller ziehen. Geben Sie einen Spritzer Oliven\u00f6l auf diese erste Kordel. Legen Sie die Borretschst\u00e4ngel und -bl\u00e4tter auf die Kordel. Mit der bindenden Butter betr\u00e4ufeln. Auf die gegen\u00fcberliegende Seite 3 gesch\u00e4lte Langustinenschw\u00e4nze, die mit Orangenpulver paniert und in der Pfanne angebraten sind, legen. Mit ein paar K\u00f6rnern Gu\u00e9rande-Salz w\u00fcrzen. Mit blauen und wei\u00dfen Borretschbl\u00fcten dekorieren.<\/p>

    .<\/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":"

    Jus de bourrache “bleue” et tiges de bourrache “blanche” Recette de Michel Bras Ingr\u00e9dients pour 4 personnes 1 poign\u00e9e de feuilles de bourrache bleue 4 tiges de bourrache blanche et 1 poign\u00e9e de feuilles Fleurs de bourrache blanche et bleue 1 cl d’huile d’arachide 20 g de beurre Pr\u00e9paration de la recette Jus de bourrache […]<\/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-8431","page","type-page","status-publish","hentry","entry"],"yoast_head":"\nJus de bourrache "bleue" et tiges de bourrache "blanche - 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