{"id":1541,"date":"2021-12-18T07:00:22","date_gmt":"2021-12-18T07:00:22","guid":{"rendered":"https:\/\/nathalie-faggianelli.fr\/?p=1541"},"modified":"2022-02-14T08:26:08","modified_gmt":"2022-02-14T08:26:08","slug":"puree-de-panais-aux-chataignes","status":"publish","type":"post","link":"https:\/\/nathalie-faggianelli.fr\/index.php\/2021\/12\/18\/puree-de-panais-aux-chataignes\/","title":{"rendered":"Pur\u00e9e de panais aux ch\u00e2taignes"},"content":{"rendered":"\n
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\"Pur\u00e9e<\/figure>\n<\/div>\n\n\n\n
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Une recette de pur\u00e9e de panais aux ch\u00e2taignes. Douceur et r\u00e9confort hivernal. Le panais est un l\u00e9gume que l’on consomme peu mais qui m\u00e9riterait d’\u00eatre re-d\u00e9couvert. Sa saveur tr\u00e8s douce et l\u00e9g\u00e8rement sucr\u00e9e s’associe parfaitement aux ch\u00e2taignes.<\/em><\/p>\n<\/div>\n<\/div>\n\n\n\n

Ma recette de pur\u00e9e de panais aux ch\u00e2taignes. <\/em><\/h2>\n\n\n\n

Tr\u00e8s facile \u00e0 r\u00e9aliser, demande environ 30 minutes de pr\u00e9paration-cuisson. Elle ravira les papilles des petits et des grands. Si vous devez faire attention \u00e0 la charge glyc\u00e9mique de vos repas, vous pouvez remplacer la pomme de terre par la patate douce ou alors consommez la pur\u00e9e le lendemain. Une fois refroidi l’amidon de la pomme de terre devient r\u00e9sistant, il n’induira pas une variation brusque de la glyc\u00e9mie contrairement \u00e0 celui de la pomme de terre tout juste cuite. <\/p>\n\n\n\n

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\"la<\/figure>\n<\/div>\n\n\n\n
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J’ajoute souvent des graines de sarrasin grill\u00e9es (appel\u00e9es aussi kasha) pour le croquant et rapporter une petite touche torr\u00e9fi\u00e9e d\u00e9licieuse. Je les ajoute aussi \u00e0 un m\u00e9lange de graines pour salades (avec des amandes enti\u00e8res concass\u00e9es grossi\u00e8rement, des graines de courge, de tournesol, du s\u00e9same) que je fais torr\u00e9fier quelques minutes \u00e0 la po\u00eale. <\/p>\n\n\n\n

On pourra aussi ajouter quelques gouttes de vinaigre balsamique au moment du dressage pour apporter une petite pointe d’acidit\u00e9. A servir avec une belle salade verte, un oeuf mollet, une po\u00eal\u00e9e de champignons de saison… Pour apporter des l\u00e9gumes verts n\u00e9cessaires \u00e0 chaque repas, mais aussi un apport prot\u00e9ique complet.<\/p>\n\n\n\n

Le panais est un l\u00e9gume filandreux la cuisson peut \u00eatre plus ou moins longue selon leur taille et fraicheur. On pourra aussi ajouter 1-2 pommes de terre de taille moyenne pour donner plus d’onctuosit\u00e9 \u00e0 cette pur\u00e9e<\/p>\n<\/div>\n<\/div>\n\n\n\n

Pour le bouillon cube maison voir ma recette de \u00ab\u00a0bouillon maison zero d\u00e9chet\u00a0\u00bb. <\/p>\n\n\n\n

D\u00e9couvrez d’autres recettes avec des l\u00e9gumes de saison : les courges<\/a>, le chou-fleur <\/a>ou encore le brocolis<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":"

Une recette de pur\u00e9e de panais aux ch\u00e2taignes. Douceur et r\u00e9confort hivernal. Le panais est un l\u00e9gume que l’on consomme peu mais qui m\u00e9riterait d’\u00eatre re-d\u00e9couvert. Sa saveur tr\u00e8s douce et l\u00e9g\u00e8rement sucr\u00e9e s’associe parfaitement aux ch\u00e2taignes. Ma recette de…<\/p>\n

Read More<\/a><\/p>\n","protected":false},"author":1,"featured_media":1542,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[5],"tags":[],"class_list":{"0":"post-1541","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-recettes-de-cuisine","8":"entry"},"yoast_head":"\nPur\u00e9e de panais aux ch\u00e2taignes - Nathalie Faggianelli<\/title>\n<meta name=\"description\" content=\"Une recette de pur\u00e9e de panais aux ch\u00e2taignes. 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