{"id":132,"date":"2010-01-24T15:03:44","date_gmt":"2010-01-24T15:03:44","guid":{"rendered":"http:\/\/www.anyma.ch\/blogs\/cuisine\/?p=132"},"modified":"2010-10-24T10:06:58","modified_gmt":"2010-10-24T10:06:58","slug":"puree-de-topinambour","status":"publish","type":"post","link":"https:\/\/www.anyma.ch\/blogs\/cuisine\/?p=132","title":{"rendered":"Pur\u00e9e de topinambour"},"content":{"rendered":"<ul>\n<li>Echalotes<\/li>\n<li>Topinambours<\/li>\n<li>Huile d&rsquo;olive<\/li>\n<li>Epices : sel gris, poivre et ajowan ou serpolet<\/li>\n<\/ul>\n<p>Eplucher les topinambour, les couper en petits d\u00e9s et les mettre au fur et \u00e0 mesure dans de l&rsquo;eau citronn\u00e9e.<\/p>\n<p>Ciseler les \u00e9chalottes et les faire suer dans de l&rsquo;huile d&rsquo;olive<\/p>\n<p>Ajouter les topinambours et les \u00e9pices, mouiller avec un peu d&rsquo;eau et laisser cuire jusqu&rsquo;\u00e0 ce que les l\u00e9gumes soient fondant. A ce moment il suffira de les passer au presse-pur\u00e9e et de goutter et rectifier au besoin avant de servir<\/p>\n<p><a href=\"http:\/\/www.anyma.ch\/blogs\/cuisine\/wp-content\/uploads\/2010\/01\/Topinambour_07.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-medium wp-image-212\" title=\"Topinambour_07\" src=\"http:\/\/www.anyma.ch\/blogs\/cuisine\/wp-content\/uploads\/2010\/01\/Topinambour_07-300x200.jpg\" alt=\"\" width=\"300\" height=\"200\" srcset=\"https:\/\/www.anyma.ch\/blogs\/cuisine\/wp-content\/uploads\/2010\/01\/Topinambour_07-300x200.jpg 300w, https:\/\/www.anyma.ch\/blogs\/cuisine\/wp-content\/uploads\/2010\/01\/Topinambour_07-1024x682.jpg 1024w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Echalotes Topinambours Huile d&rsquo;olive Epices : sel gris, poivre et ajowan ou serpolet Eplucher les topinambour, les couper en petits d\u00e9s et les mettre au fur et \u00e0 mesure dans de l&rsquo;eau citronn\u00e9e. Ciseler les \u00e9chalottes et les faire suer dans de l&rsquo;huile d&rsquo;olive Ajouter les topinambours et les \u00e9pices, mouiller avec un peu d&rsquo;eau [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[30,25,36,134,135],"tags":[31],"_links":{"self":[{"href":"https:\/\/www.anyma.ch\/blogs\/cuisine\/index.php?rest_route=\/wp\/v2\/posts\/132"}],"collection":[{"href":"https:\/\/www.anyma.ch\/blogs\/cuisine\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.anyma.ch\/blogs\/cuisine\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.anyma.ch\/blogs\/cuisine\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.anyma.ch\/blogs\/cuisine\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=132"}],"version-history":[{"count":8,"href":"https:\/\/www.anyma.ch\/blogs\/cuisine\/index.php?rest_route=\/wp\/v2\/posts\/132\/revisions"}],"predecessor-version":[{"id":536,"href":"https:\/\/www.anyma.ch\/blogs\/cuisine\/index.php?rest_route=\/wp\/v2\/posts\/132\/revisions\/536"}],"wp:attachment":[{"href":"https:\/\/www.anyma.ch\/blogs\/cuisine\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=132"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.anyma.ch\/blogs\/cuisine\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=132"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.anyma.ch\/blogs\/cuisine\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=132"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}