{"id":4566,"date":"2022-04-09T16:26:45","date_gmt":"2022-04-09T14:26:45","guid":{"rendered":"http:\/\/www.wp.cuisine-lucullus.com\/?p=4566"},"modified":"2022-04-09T16:26:45","modified_gmt":"2022-04-09T14:26:45","slug":"saute-de-veau-aux-carottes","status":"publish","type":"post","link":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/2022\/04\/09\/saute-de-veau-aux-carottes\/","title":{"rendered":"Saut\u00e9 de veau aux carottes"},"content":{"rendered":"\n
\"\"<\/figure><\/div>\n\n\n\n

R\u00e9dacteur Jaimie<\/p>\n\n\n\n

Nombre de personnes: 4
Temps de pr\u00e9paration: 15 minutes
Temps de cuisson: 1 h 30 min<\/p>\n\n\n\n

Ingr\u00e9dients\u00a0<\/strong>:
1 kg de viande de veau (tendrons, flanchet ou \u00e9paule)
6 carottes
1 oignon
1 bo\u00eete de concentr\u00e9 de tomates
20 cl de vin blanc sec
1 gousse d’ail
2 cuillers \u00e0 soupe d’huile d’olive
2 cuillers \u00e0 soupe de farine
1 feuille de laurier
1 branche de thym
Sel et poivre<\/p>\n\n\n\n

Pr\u00e9paration\u00a0<\/strong>:
Peler et couper les carottes en rondelles.
Peler et \u00e9mincer l’oignon.<\/p>\n\n\n\n

Dans une cocotte en fonte, faire dorer de toutes parts la viande dans l’huile, 5 \u00e0 10 minutes.
Ajouter l’oignon et saupoudrer la farine puis m\u00e9langer et faire cuire 2 minutes.<\/p>\n\n\n\n

Ajouter les carottes, le concentr\u00e9 de tomates, le vin blanc, l’ail, le thym, le laurier, saler et poivrer.
Laisser mijoter 1 heure 15 minutes environ.<\/p>\n\n\n\n

Dressage\u00a0<\/strong>:
On peut servir ce saut\u00e9 avec des aubergines cuites s\u00e9par\u00e9ment comme je l’ai fait.
On peut aussi le servir avec du riz ou des pommes de terre vapeur.<\/p>\n\n\n\n

Breuvages\u00a0<\/strong>:
Brouilly (Beaujolais)<\/p>\n","protected":false},"excerpt":{"rendered":"

R\u00e9dacteur Jaimie Nombre de personnes: 4Temps de pr\u00e9paration: 15 minutesTemps de cuisson: 1 h 30 min Ingr\u00e9dients\u00a0:1 kg de viande de veau (tendrons, flanchet ou \u00e9paule)6 carottes1 oignon1 bo\u00eete de concentr\u00e9 de tomates20 cl de vin blanc sec1 gousse d’ail2 … 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":[41],"tags":[],"class_list":["post-4566","post","type-post","status-publish","format-standard","hentry","category-veau"],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts\/4566","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=4566"}],"version-history":[{"count":1,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts\/4566\/revisions"}],"predecessor-version":[{"id":4567,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts\/4566\/revisions\/4567"}],"wp:attachment":[{"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/media?parent=4566"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/categories?post=4566"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/tags?post=4566"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}