{"id":1290,"date":"2013-02-25T17:27:12","date_gmt":"2013-02-25T22:27:12","guid":{"rendered":"http:\/\/pierrejean.com\/?p=1290"},"modified":"2020-03-14T13:21:15","modified_gmt":"2020-03-14T17:21:15","slug":"carottes-douces","status":"publish","type":"post","link":"https:\/\/pierrejean.com\/atable\/carottes-douces\/","title":{"rendered":"Carottes douces"},"content":{"rendered":"

Je n’ai pas eu trop de succ\u00e8s avec mes patates douces.<\/p>\n

Enfin ici, elles aiment \u00e7a, et elles en r\u00e9clament, mais l\u00e0-bas, de l’autre c\u00f4t\u00e9 du Channel, je n’ai pas eu de plagiaire. Pourtant j’ai m\u00eame envoy\u00e9 le raz-el-hanout mais la patate douce ne semble pas pousser sous les pieds du cheval picard.<\/p>\n

Donc j’ai refait en simplifiant.<\/p>\n

Voici les carottes douces!<\/p>\n

Aujourd’hui repas sant\u00e9, vous direz comme tous les autres jours, mais quand m\u00eame il faut le souligner. Un steak grill\u00e9 sans gras, des haricots bouillis sans gras, des carottes et des oignons sans mauvais gras. Un filet d’huile d’olive, on fait revenir quelques oignons coup\u00e9s fins, on ajoute les tron\u00e7ons de carottes, on saisit \u00e0 deux mains, une cuill\u00e8re \u00e0 caf\u00e9 de raz-el-hanout et une demie de cannelle, on couvre d’eau et on laisse absorber.<\/p>\n

>>> recette<\/a><\/p>\n

\"steak<\/a>
steak et carottes douces<\/figcaption><\/figure>\n","protected":false},"excerpt":{"rendered":"

Je n’ai pas eu trop de succ\u00e8s avec mes patates douces. Enfin ici, elles aiment \u00e7a, et elles en r\u00e9clament, mais l\u00e0-bas, de l’autre c\u00f4t\u00e9 du Channel, je n’ai pas eu de plagiaire. Pourtant j’ai m\u00eame envoy\u00e9 le raz-el-hanout mais la patate douce ne semble …<\/a><\/p>\n","protected":false},"author":1,"featured_media":1287,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"editor_plus_copied_stylings":"{}","_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[170,13,11],"tags":[130,131,120],"class_list":["post-1290","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-editorial","category-legume","category-viande","tag-carotte","tag-raz-el-hanout","tag-steak"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"https:\/\/pierrejean.com\/atable\/wp-content\/uploads\/2013\/02\/IMG_2905.jpg","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/pbxdSo-kO","_links":{"self":[{"href":"https:\/\/pierrejean.com\/atable\/wp-json\/wp\/v2\/posts\/1290","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/pierrejean.com\/atable\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/pierrejean.com\/atable\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/pierrejean.com\/atable\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/pierrejean.com\/atable\/wp-json\/wp\/v2\/comments?post=1290"}],"version-history":[{"count":5,"href":"https:\/\/pierrejean.com\/atable\/wp-json\/wp\/v2\/posts\/1290\/revisions"}],"predecessor-version":[{"id":1792,"href":"https:\/\/pierrejean.com\/atable\/wp-json\/wp\/v2\/posts\/1290\/revisions\/1792"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/pierrejean.com\/atable\/wp-json\/wp\/v2\/media\/1287"}],"wp:attachment":[{"href":"https:\/\/pierrejean.com\/atable\/wp-json\/wp\/v2\/media?parent=1290"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/pierrejean.com\/atable\/wp-json\/wp\/v2\/categories?post=1290"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/pierrejean.com\/atable\/wp-json\/wp\/v2\/tags?post=1290"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}