{"id":4083,"date":"2022-04-08T20:23:46","date_gmt":"2022-04-08T18:23:46","guid":{"rendered":"https:\/\/www.wp.cuisine-lucullus.com\/?p=4083"},"modified":"2022-04-08T20:23:47","modified_gmt":"2022-04-08T18:23:47","slug":"mijotee-de-coco-facon-cassoulet","status":"publish","type":"post","link":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/2022\/04\/08\/mijotee-de-coco-facon-cassoulet\/","title":{"rendered":"Mijot\u00e9e de coco fa\u00e7on Cassoulet"},"content":{"rendered":"\n


R\u00e9dacteur CocoE
Nombre de parts: 4
Temps de pr\u00e9paration: 15 minutes
Temps de cuisson: 45 minutes<\/p>\n\n\n\n

Ingr\u00e9dients:<\/strong>
500 g de cocos \u00e9coss\u00e9s
1 saucisse de Morteau
3 oignons
1 carotte
1 branche de c\u00e9leri
1 tomate
6 cas de graisse de canard
1 bouquet garni
6 cas de chapelure
sel et poivre du moulin<\/p>\n\n\n\n

Pr\u00e9paration:<\/strong>
Faites bouillir une grande quantit\u00e9 d’eau dans un faitout. Plongez-y les cocos
Comptez environ 30 minutes de cuisson d\u00e8s que l’eau fr\u00e9mit.<\/p>\n\n\n\n

Dans le m\u00eame temps, faites cuire dans une casserole la saucisse de Morteau 30 minutes \u00e0 l’eau bouillante.<\/p>\n\n\n\n

Pelez les oignons, la carotte et le c\u00e9leri, coupez-les en petits d\u00e9s. Mettez-les \u00e0 revenir dans une cocotte avec la graisse de canard. Ajoutez ensuite les haricots \u00e9goutt\u00e9s, la tomate pel\u00e9e et concass\u00e9e et le bouquet garni.
Salez poivrez. Ajoutez la saucisse et 1 ou 2 louches de son eau de cuisson.
Couvrez et laissez mijoter 30 minutes<\/p>\n\n\n\n

Pr\u00e9chauffez le four th. 4 (120\u00b0). D\u00e9couvrez la cocotte. Saupoudrez les haricots et la saucisse de chapelure
Faites dorer 15 minutes au four<\/p>\n\n\n\n

Dressage:<\/strong>
Servez chaud.<\/p>\n\n\n\n

Breuvage:<\/strong>
Mercurey ou une c\u00f4te du Jura<\/p>\n","protected":false},"excerpt":{"rendered":"

R\u00e9dacteur CocoENombre de parts: 4Temps de pr\u00e9paration: 15 minutesTemps de cuisson: 45 minutes Ingr\u00e9dients:500 g de cocos \u00e9coss\u00e9s1 saucisse de Morteau3 oignons1 carotte1 branche de c\u00e9leri1 tomate6 cas de graisse de canard1 bouquet garni6 cas de chapeluresel et poivre du … Continued<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"kt_blocks_editor_width":"","_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[16],"tags":[],"class_list":["post-4083","post","type-post","status-publish","format-standard","hentry","category-plats-garnis"],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts\/4083","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/comments?post=4083"}],"version-history":[{"count":1,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts\/4083\/revisions"}],"predecessor-version":[{"id":4084,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts\/4083\/revisions\/4084"}],"wp:attachment":[{"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/media?parent=4083"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/categories?post=4083"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/tags?post=4083"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}