R\u00e9dacteur Jack<\/p>\n\n\n\n
Nombre de parts: 6
Temps de pr\u00e9paration: 10 minutes
Temps de cuisson: 20 minutes<\/p>\n\n\n\n
Ingr\u00e9dients<\/strong>: Pr\u00e9paration<\/strong>: Lavez les poireaux et ne gardez que les blancs Dans une cocotte faites fondre le beurre. Ajoutez les morceaux de lotte. Dressage<\/strong>: Breuvage <\/strong>: R\u00e9dacteur Jack Nombre de parts: 6Temps de pr\u00e9paration: 10 minutesTemps de cuisson: 20 minutes Ingr\u00e9dients:1 kg de poireaux1 kg de lotte50 g de beurreCurrySel et poivre Pr\u00e9paration:Faites peler la lotte et d\u00e9tachez l’ar\u00eate centraleD\u00e9coupez la chair en d\u00e9s un peu … 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":[54],"tags":[],"class_list":["post-7948","post","type-post","status-publish","format-standard","hentry","category-poissons"],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts\/7948","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=7948"}],"version-history":[{"count":1,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts\/7948\/revisions"}],"predecessor-version":[{"id":7949,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts\/7948\/revisions\/7949"}],"wp:attachment":[{"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/media?parent=7948"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/categories?post=7948"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/tags?post=7948"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
1 kg de poireaux
1 kg de lotte
50 g de beurre
Curry
Sel et poivre<\/p>\n\n\n\n
Faites peler la lotte et d\u00e9tachez l’ar\u00eate centrale
D\u00e9coupez la chair en d\u00e9s un peu \u00e9pais.
R\u00e9servez.<\/p>\n\n\n\n
Le vert pourra \u00eatre ajout\u00e9 \u00e0 une soupe.
Taillez les blancs en julienne.<\/p>\n\n\n\n
Ajoutez la julienne de poireaux et laissez fondre \u00e0 feux doux 5 minutes.
Salez et poivrez.
Ajoutez un peu de curry selon votre convenance.<\/p>\n\n\n\n
Faite revenir \u00e0 feu doux pendant 15 minutes en remuant souvent.<\/p>\n\n\n\n
Disposez la pr\u00e9paration sur un plat de service.<\/p>\n\n\n\n
Un blanc de Duras (Sud-Ouest)<\/p>\n","protected":false},"excerpt":{"rendered":"