{"id":552,"date":"2020-05-10T13:53:50","date_gmt":"2020-05-10T11:53:50","guid":{"rendered":"https:\/\/dallay.net\/here\/?page_id=552"},"modified":"2020-05-10T13:53:51","modified_gmt":"2020-05-10T11:53:51","slug":"carottes-marinees","status":"publish","type":"page","link":"https:\/\/dallay.net\/here\/index.php\/carottes-marinees\/","title":{"rendered":"Carottes marin\u00e9es"},"content":{"rendered":"\n<blockquote class=\"wp-block-quote\"><p>Ap\u00e9ritif faire la veille, pr\u00e9paration 30 min + 6h marinade, cuisson 15 min<\/p><\/blockquote>\n\n\n\n<p><strong>Ingr\u00e9dients<\/strong><\/p>\n\n\n\n<p>&#8211; 1 kg de carottes<\/p>\n\n\n\n<p>&#8211; 1 cuill\u00e8re \u00e0 caf\u00e9 d\u2019origan ou de thym<\/p>\n\n\n\n<p>&#8211; 2-3 gousses d\u2019ail<\/p>\n\n\n\n<p>&#8211; \u00bd piment rouge (ou poivron = moins piquant)<\/p>\n\n\n\n<p>&#8211; 5cl de vinaigre balsamique ou de framboise<\/p>\n\n\n\n<p>&#8211; \u00bd cuill\u00e8re \u00e0 caf\u00e9 de sucre<\/p>\n\n\n\n<p>&#8211; 4 cuill\u00e8res \u00e0 soupe d\u2019huile d\u2019olive<\/p>\n\n\n\n<p><strong>Pr\u00e9paration<\/strong><\/p>\n\n\n\n<p><strong>1<\/strong> : Pr\u00e9parer les carottes. Emincez-les en longues bandes de 1 \u00e0 2 mm d\u2019\u00e9paisseur, ou en rondelles. Plongez-les 8 minutes dans une sauteuse emplie d\u2019eau bouillante sal\u00e9e. Egouttez. Chauffez l\u2019huile dans une sauteuse&nbsp;; ajoutez les carottes et cuissez environ 10 minutes \u00e0 feu moyen-vif en remuant souvent pour les dorer l\u00e9g\u00e8rement.<\/p>\n\n\n\n<p><strong>2 :<\/strong> Ajoutez l\u2019ail hach\u00e9, le sucre, l\u2019origan (ou le thym), le piment (ou le poivron) \u00e9p\u00e9pin\u00e9 et \u00e9minc\u00e9 en lani\u00e8res&nbsp;; remuez 1 minute, versez le vinaigre, \u00f4tez aussit\u00f4t du feu, m\u00e9langez.<\/p>\n\n\n\n<p><strong>3\u00a0:<\/strong> V\u00e9rifiez l\u2019assaisonnement en sel, mettez les carottes dans une terrine et laissez mariner au moins 6h au frais.<\/p>\n\n\n\n<p>Elisabeth&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ap\u00e9ritif faire la veille, pr\u00e9paration 30 min + 6h marinade, cuisson 15 min Ingr\u00e9dients &#8211; 1 kg de carottes &#8211; 1 cuill\u00e8re \u00e0 caf\u00e9 d\u2019origan ou de thym &#8211; 2-3 gousses d\u2019ail &#8211; \u00bd piment &hellip;<\/p>\n","protected":false},"author":2,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":[],"_links":{"self":[{"href":"https:\/\/dallay.net\/here\/index.php\/wp-json\/wp\/v2\/pages\/552"}],"collection":[{"href":"https:\/\/dallay.net\/here\/index.php\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/dallay.net\/here\/index.php\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/dallay.net\/here\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/dallay.net\/here\/index.php\/wp-json\/wp\/v2\/comments?post=552"}],"version-history":[{"count":2,"href":"https:\/\/dallay.net\/here\/index.php\/wp-json\/wp\/v2\/pages\/552\/revisions"}],"predecessor-version":[{"id":555,"href":"https:\/\/dallay.net\/here\/index.php\/wp-json\/wp\/v2\/pages\/552\/revisions\/555"}],"wp:attachment":[{"href":"https:\/\/dallay.net\/here\/index.php\/wp-json\/wp\/v2\/media?parent=552"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}